Roasted Acorn Squash & Turnip Soup

Roasted Acorn Squash & Turnip Soup takes roughly 1 hour and 30 minutes from beginning to end. For $1.24 per serving, you get a soup that serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 207 calories, 7g of protein, and 12g of fat per serving. It is perfect for Autumn. Head to the store and pick up bay leaf, brandy, chicken stock, and a few other things to make it today. This recipe is liked by 75 foodies and cooks. It is brought to you by SippitySup. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so outstanding. Similar recipes are Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans, Roasted Acorn Squash Soup, and Roasted Acorn Squash Soup.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oven to 375 degrees F. Season the squash with salt and white pepper. Place ½ tablespoon butter into each cavity and place the squash halves on a parchment-lined baking sheet. Bake until tender and caramelized, about 1 hour. Remove from the oven and let it cool on the tray.Melt the remaining butter in a medium soup pot set over medium heat. Add the leeks, celery, carrots and garlic. Sprinkle the mixture with sugar. Cover, and cook for 10 minutes, until softened. Add the turnips, stock, bay leaf and coriander then bring the mixture to a boil. Reduce the heat to low, season with salt and white pepper. Cover and cook another 20 minutes, until the turnips are very tender. Remove the bay leaf.Scoop the flesh from the cooled squash halves straight into the soup pot. Using an immersion blender puree the mixture until very smooth, or use a standard blender working in batches if necessary. Return the soup to the soup pot (if using a standard blender) and add brandy. Bring the soup to a simmer and adjust the seasoning. Garnish withe celery leaves. Serve warm in individual bowlsShare this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:

1. Heat the oven to 375 degrees F. Season the squash with salt and white pepper.

2. Place ½ tablespoon butter into each cavity and place the squash halves on a parchment-lined baking sheet.

3. Bake until tender and caramelized, about 1 hour.

4. Remove from the oven and let it cool on the tray.Melt the remaining butter in a medium soup pot set over medium heat.

5. Add the leeks, celery, carrots and garlic. Sprinkle the mixture with sugar. Cover, and cook for 10 minutes, until softened.

6. Add the turnips, stock, bay leaf and coriander then bring the mixture to a boil. Reduce the heat to low, season with salt and white pepper. Cover and cook another 20 minutes, until the turnips are very tender.

7. Remove the bay leaf.Scoop the flesh from the cooled squash halves straight into the soup pot. Using an immersion blender puree the mixture until very smooth, or use a standard blender working in batches if necessary. Return the soup to the soup pot (if using a standard blender) and add brandy. Bring the soup to a simmer and adjust the seasoning.

8. Garnish withe celery leaves.

9. Serve warm in individual bowls

Nutrition Information:

covered percent of daily need