And while a Butternut Squash Soup is usually the star player at many a cornucopia, I shall adorn my table with something I think tastes even better, richer and more astounding: ACORN Squash Soup! Serve it as a starter or pair with a salad for a full main course. Sprinkle with some sea salt.. Place the squash on a baking sheet and place in the oven. If ever asked I have to say the fall is my favorite season of the whole year. *I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. But rather than only make butternut squash soup, this one features the acorn.

I often make a double batch, one for eating, and one batch for this soup. Pressure Cooker Creamy Butternut Squash Soup is a healthy and hearty recipe made in your Instant Pot for a quick and easy 20 minute vegetarian dinner idea.

Rich in energizing B-vitamins and plant protein, nutritional yeast boosts cheesy flavor, yet contain no added sodium. Acorn squash soup is an amazing soup to make, if you like butternut squash chances are you will love acorn squash soup as well.

However, you may also cube the butternut squash raw and simmer it for about 20 minutes in the stock until soft, and then puree.

Slice the acorn squash in half, scoop out the seeds, and chop off a bit of the bottom so the squash can sit upright. Cook for approximately 1 hour, or until the acorn squash begins to caramelize. Butternut squash brilliantly mimics the color and creaminess of cheddar, plus boosts fiber and adds key nutrients such as beta carotene. As soon as the weather starts to turn at the start of fall, Butternut Squash Soup … Pressure Cooker Butternut Squash Soup. This acorn squash soup is a super wintertime dish and makes terrific use of the acorn and butternut squash varieties that are widely available right now.

This Creamy Pumpkin and Acorn Squash Soup is thick and hearty, and perfect for warming up on a cool winter’s night.

I’ve been blogging for almost 6 years now, and there are some older recipes on my site that have not gotten the attention they deserve because they were either photographed poorly or just buried under the hundreds of recipes on my site and forgotten. Butternut squash brilliantly mimics the color and creaminess of cheddar, plus boosts fiber and adds key nutrients such as beta carotene.

Rich in energizing B-vitamins and plant protein, nutritional yeast boosts cheesy flavor, yet contain no added sodium. Brush the inside of each half of squash with 1 tbsp of the oil.