Best Acorn Squash Soup With Ginger Lime And Cream Recipes

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GINGERED ACORN SQUASH SOUP



Gingered Acorn Squash Soup image

Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.

Provided by Sharon123

Categories     Vegetable

Time 1h56m

Yield 8 serving(s)

Number Of Ingredients 15

2 large acorn squash (3 lbs. each)
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
7 cloves garlic, minced
1 medium yellow onion, chopped
2 tablespoons grated fresh gingerroot
2 medium russet potatoes, peeled and diced (2 cups)
3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
1/2 cup enriched soymilk or 1/2 cup milk
2/3 cup mellow white miso
1/2 cup dry sherry
1 teaspoon garlic granules
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 dash nutmeg

Steps:

  • Cut the acorn squash in half, crosswise.
  • Scoop out seeds and discard.
  • Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
  • Bake for an hour.
  • Remove from pans and set aside to cool.
  • If the squash are rather small, it might take as many as five squash to make the required six pounds.
  • Simply quarter some of the smaller squash to fit the baking pans.
  • Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
  • Add the garlic, onion, and ginger.
  • Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
  • Add boiling broth and reduce heat to medium low.
  • Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
  • Simmer for 15 minutes, stirring occasionally.
  • Remove soup to food processor in batches, adding some soymilk to each batch.
  • Return the purée to the soup pot.
  • Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
  • Add to the soup with the garlic, ginger, and nutmeg.
  • Simmer gently for 10 minutes.
  • Do not boil.
  • (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
  • Enjoy!
  • Yield: 8 servings.

CREAM OF ACORN SQUASH SOUP



Cream of Acorn Squash Soup image

This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup butter (1/2 stick)
2 medium onions, thinly sliced
1 large acorn squash, peeled, seeded and cut into small pieces
3 cups chicken stock (preferably homemade)
1 cup unsweetened apple cider
1 cup heavy cream
1 pinch curry
salt & freshly ground black pepper
minced fresh parsley

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
  • Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
  • Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
  • Stir in cream and heat through;do not boil.
  • Add curry powder and season to taste with salt and pepper.
  • Ladle soup into bowls, garnish with minced parsley and serve.

Nutrition Facts : Calories 292.1, Fat 23.9, SaturatedFat 14.4, Cholesterol 78.3, Sodium 244.4, Carbohydrate 16.6, Fiber 1.6, Sugar 3.5, Protein 4.8

ROASTED ACORN SQUASH SOUP



Roasted Acorn Squash Soup image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  • Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
  • Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
  • Bring the mixture to a simmer and cook for 20 minutes.
  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
  • Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

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What is Acorn Squash Soup with Ginger, Lime, and Cream Recipes?

Acorn Squash Soup with Ginger, Lime, and Cream Recipes is a type of soup made from acorn squash, a winter squash that is rich in fiber, potassium, and vitamins C and B6. The soup is flavored with ginger, lime, and cream and is a delicious and healthy dish that can be eaten as an appetizer or as a main course.

Ingredients:

Acorn Squash
The main ingredient in Acorn Squash Soup with Ginger, Lime, and Cream Recipes is acorn squash. Acorn squash is a winter squash that is known for its sweet and slightly nutty flavor. It is also high in fiber and contains essential vitamins and minerals.
Ginger
Ginger is a root that adds a warm and spicy flavor to the soup. It is also known for its medicinal properties and can help with digestion and reduce inflammation.
Lime
Lime is a citrus fruit that adds a refreshing and tangy flavor to the soup. It is also high in vitamin C, which is essential for a healthy immune system.
Cream
Cream is added to the soup to give it a rich and creamy texture. It is also high in fat and can add extra calories to the dish, so it should be used in moderation.
Vegetable Broth
Vegetable broth is used as the base for the soup. It is a flavorful and healthy alternative to chicken or beef broth and is perfect for vegetarians and vegans.

Instructions:

Step 1: Roasting the Acorn Squash
To make Acorn Squash Soup with Ginger, Lime, and Cream Recipes, start by preheating the oven to 400°F. Cut the acorn squash in half and remove the seeds and pulp. Brush the flesh of the squash with olive oil and place it cut side down on a baking sheet. Roast the squash in the oven for 30-40 minutes, or until the flesh is tender and the skin is browned.
Step 2: Sauteing the Ginger
While the squash is roasting, peel and chop a thumb-sized piece of ginger. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the ginger to the pot and saute for 2-3 minutes, or until fragrant.
Step 3: Adding the Vegetable Broth
Once the ginger is sauteed, add 4 cups of vegetable broth to the pot. Bring the broth to a boil and reduce the heat to low. Let the broth simmer for 10-15 minutes.
Step 4: Blending the Acorn Squash
Once the squash is roasted, let it cool for a few minutes. Then, scoop the flesh out of the skin and add it to the pot with the broth. Use an immersion blender to puree the squash and broth together until the mixture is smooth.
Step 5: Adding the Lime Juice and Cream
Once the soup is pureed, stir in the juice of one lime and ½ cup of cream. Season the soup with salt and pepper to taste.
Step 6: Serving the Soup
To serve the soup, ladle it into bowls and garnish with a dollop of sour cream, chopped fresh herbs, or a sprinkle of paprika. Serve the soup warm with crusty bread or crackers on the side.

Conclusion:

Acorn Squash Soup with Ginger, Lime, and Cream Recipes is a delicious and healthy soup that is perfect for cold winter days. The soup is made from roasted acorn squash, ginger, lime, cream, and vegetable broth and is easy to make with just a few simple steps. It is a perfect appetizer or main course that is guaranteed to warm you up from the inside out. Try this recipe today and enjoy the incredible flavor and health benefits of Acorn Squash Soup with Ginger, Lime, and Cream!
Acorn squash soup with ginger, lime, and cream is a warm and comforting soup that is perfect for the fall and winter season. This soup is easy to make and can be a great addition to a dinner party or a family dinner. There are many ways to make this soup, and in this article, we will discuss some valuable tips that will help you make the perfect acorn squash soup with ginger, lime, and cream.

Tip #1: Use Fresh Ingredients

To make the perfect acorn squash soup with ginger, lime, and cream, it is important to use fresh and high-quality ingredients. Use fresh acorn squash, ginger root, limes, and cream for the best results. Fresh ingredients will give your soup a bright and flavorful taste, and you can avoid any unwanted bitterness or sourness that can come from using stale or old ingredients.
Tip #1.1: Buying and Storing Fresh Ingredients
When buying fresh ingredients, make sure to choose ones that are firm and free from blemishes. The acorn squash should have a deep green color with an orange blush. Fresh ginger should be firm and have a smooth surface. Limes should be heavy for their size and have bright green skin. Cream should be fresh and free from any off-flavors. After buying the ingredients, store them properly. Acorn squash should be stored in a cool, dry place, away from direct sunlight. Ginger can be stored in a brown paper bag or wrapped in a paper towel in the refrigerator. Limes can be kept at room temperature for a week or in the refrigerator for up to a month. Cream should be refrigerated and used within a week of purchase.

Tip #2: Roast the Acorn Squash

Roasting acorn squash before making the soup can give it a sweet and caramelized flavor, which can enhance the overall taste of the soup. To roast the acorn squash, preheat the oven to 375°F. Slice the acorn squash in half and remove the seeds and fibers. Brush the inside of the acorn squash with olive oil, and season with salt and pepper. Place the acorn squash halves, cut side down, on a baking sheet and roast for 45 minutes, or until the flesh is tender and caramelized.
Tip #2.1: Using Roasted Acorn Squash to Make Soup
After roasting the acorn squash, let it cool for a few minutes, and then scoop out the flesh with a spoon. Use the roasted acorn squash to make the soup. The roasted acorn squash will give the soup a rich and complex flavor, which can make it more appetizing and satisfying.

Tip #3: Use Aromatics and Spices

To make the acorn squash soup with ginger, lime, and cream more flavorful, it is important to use aromatics and spices. Aromatics like onion and garlic can add depth and complexity to the soup, while spices like ginger, cumin, and coriander can add warmth and zest. Use these ingredients sparingly, as they can quickly overpower the dish.
Tip #3.1: Using Aromatics and Spices in the Soup
To use aromatics and spices in the soup, sauté onion and garlic in a pot with some olive oil until they become translucent. Then, add grated ginger, ground cumin, and coriander, and continue to sauté for a few minutes until fragrant. Add the roasted acorn squash and some vegetable broth, and let it simmer for 20-25 minutes. Blend the soup using an immersion blender or a regular blender until it becomes smooth and creamy. Add some lime juice and heavy cream to the soup, and let it simmer for a few minutes. Season it with salt and pepper and serve hot.

Tip #4: Adjust the Consistency of the Soup

The consistency of the acorn squash soup with ginger, lime, and cream can vary depending on personal preference. Some people prefer a thicker soup, while others prefer a thinner soup. To adjust the consistency of the soup, you can add more or less vegetable broth, heavy cream, or water. Keep in mind that adding too much liquid can dilute the flavor of the soup.
Tip #4.1: Thickening the Soup
If you prefer a thicker soup, you can thicken it by adding some flour or cornstarch. Make a slurry by combining a tablespoon of flour or cornstarch with some cold water. Add the slurry to the soup while it is simmering and whisk until it becomes thick and creamy.

Tip #5: Garnish the Soup

To make the acorn squash soup with ginger, lime, and cream more appealing, you can garnish it with some fresh herbs, croutons, or toasted nuts. Garnishing the soup can add texture and flavor, and make it look more appetizing.
Tip #5.1: Garnishing the Soup
To garnish the soup, you can sprinkle some chopped fresh parsley, cilantro, or chives on top of the soup. You can also add some croutons made with sourdough bread or top the soup with some toasted almonds or pumpkin seeds. Other garnishes like fried sage leaves or crispy bacon bits can also add flavor and texture to the soup.

Conclusion

Acorn squash soup with ginger, lime, and cream is a delicious and hearty soup that can be enjoyed during the fall and winter season. By following these valuable tips, you can make the perfect acorn squash soup with ginger, lime, and cream that is flavorful, comforting, and satisfying. Remember to use fresh ingredients, roast the acorn squash, use aromatics and spices, adjust the consistency of the soup, and garnish it to make it more appealing. With these tips, you can impress your guests or enjoy a warm bowl of soup with your family.

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