Best Coconut Acorn Squash Carrot Soup Recipes

COCONUT ACORN SQUASH & CARROT SOUP RECIPE - (4.3/5)

Steps:

• 1.Preheat oven to 400 degrees F. Cut squash in half lengthwise; remove seeds. Arrange squash halves, cut sides down, in a foil-lined shallow baking pan. Bake, uncovered, 40 minutes or until tender. Scoop flesh from squash; discard skin. 2.In a large saucepan melt butter over medium heat. Add carrot, onion, and ginger. Cook and stir for 3 to 4 minutes or until tender. Add squash flesh, coconut milk, water, and salt. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally. 3.Use an immersion blender to puree the soup (or, transfer to a blender). Ladle into bowls and top with desired garnishes. From the Test Kitchen Toasted Squash Seeds: Rinse seeds and pat dry with paper towels. In a small bowl, mix seeds with 1/2 teaspoon vegetable oil. Spread seeds in a single layer in a shallow baking pan. Sprinkle lightly with salt. Roast in the 400 degrees F oven for 5 to 8 minutes until toasted, stirring once. Microwave: Pierce squash in 3 places with a sharp knife. Microwave for 7 minutes or until tender. When cool enough to handle slice squash in halve and remove seeds. Reserve some of the seeds for garnish, if desired. Scoop flesh from squash halves and set aside. Discard skins. Nutrition Facts (Coconut Acorn Squash & Carrot Soup) Per serving: 252 kcal cal., 18 g fat (16 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 8 mg chol., 388 mg sodium, 20 g carb., 3 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

ROASTED ACORN SQUASH SOUP

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.

BUTTERNUT SQUASH-CARROT SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
• Puree soup with an immersion blender until smooth. Cook another 3 minutes.