Creamy Acorn Squash Soup

The weather here in Atlanta was pretty gloomy today, and gloomy weather always puts me in the mood for soup! So here is my savory Acorn Squash and Basil soup! Enjoy! 😄

It's the weekend before Thanksgiving as I type this, and it's become a seasonal favorite with readers and friends, so I thought it a perfect time to share my butternut squash soup recipe.Omit the thyme, and it makes a great basic recipe to which you can add any fresh or dried herbs or spices to suit your palate and menu.I like to serve the soup with a little fresh cracked black pepper most of the time. A dollop of sour cream or creme fraiche and chopped fresh chives, too, if I want to dress it up a bit.Oh, and you can bake the squash up to a week in advance.

Seasonal soup

Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company.

This recipe was shared by my friend Jennifer.

Just wanted some.

this came out quite well. I was inspired by a creamy potato soup I had at an English pub, so I tried to mimic it at home. Except I also had some squash I needed to use up. while this was delicious, it needs some thing crunchy. I was planning on rolling out some slices of bread and baking them in three oven with some olive oil, rosemary and basil but didn't have time. If you make this, serve it with croutons or something crunchy. Bacon would help, but it won't be vegetarian.

This would have to be the best pumpkin soup I've ever cooked :-)

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ฟักทองตัวนี้กลิ่นจะหอมแต่เนื้อไม่แน่นเหมือนฟักทองบ้านเราซุปฟักทอง ทานกับขนมปังกรอบผัดเนยหรือใครที่รักสุขภาพหน่อยก็ทานกับโฮลวีท เป็นมื้อเช้าง่ายๆสบายท้องค่ะ #เช้านี้ที่ไทย

Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.

My very favorite fall time meal!

Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.#GlobalApron

I was craving soup one day and came up with this while making it. It's very hard to mess up. You can play around with it too. You can use Sage which is more classic in butternut squash soup instead of rosemary and thyme. You can play around with it to suit how you like it.

Every Monday I will be make soup! Old recipes with a beautiful twist

Plenty of squash coming in. Soup is a logical conclusion.

#mycookbookThis recipe is the combination of properties, essential nutrients, vitamins, beta carotene and minerals in a single dish.You have different options among which you can choose if you are a strict vegetarian or vegan. Exquisite, nutritious, healthy and very delicious.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 124 calories; 2 g protein; 5 g fat, 21 g carbs (10.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)*This recipe is from Jennifer Beeman, Womak Army Medical Center, Ft. Bragg, NC.

Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.

Poor parsnips, what culinary delights can you provide? For one this incredible soup! Not every soup needs to be completely savory. It has a smooth finish if you add the half & half.

Just love it. Good hearty soup. Serve with croissants or biscuits and Youll be a happy camper

We've been bringing home summer squash by the pound in our local CSA share, and this is a simple, delicious way to use up a lot of it all at once. I use gochujang-- Korean red pepper paste-- to spice this soup, but if you don't have it on hand a squeeze of lemon juice, some salt and pepper, or a dash of tobasco will do just fine. The key is to not overspice-- let the delicate flavor of the summer squash shine here. Pictured on the left, served with Blackened Corn and Shrimp Salad and honeydew melon topped with chili powder.