Roasted Acorn Squash Soup
Roasted Acorn Squash and Shallot Soup
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Votes: 2
Rating: 4
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Servings
4-6
Cook Time
40 minutes
Servings
4-6
Cook Time
40 minutes
Roasted Acorn Squash Soup
Roasted Acorn Squash and Shallot Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings
4-6
Cook Time
40 minutes
Servings
4-6
Cook Time
40 minutes
Ingredients
  • 2 large acorn squash
  • 8-10 shallots
  • 1/4 cup olive oil more for drizzling
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/2 cup raw cashews
  • 3 - 4 cups vegetable broth
  • sea salt to taste
  • 1/4 cup parsley finely minced
Instructions
  • Set the Wolf Gourmet Countertop oven to 450 degrees and start the convection.
  • Using the 5 1/2 inch utility knife cut the squash in half and scoop out the seeds. Then cut each half into four wedges. Trim the shallots and remove the rough outer layer.
  • Arrange the squashed the shallots in the tray and drizzle with 1/4 cup olive oil. Roast for 30 minutes, flipping the squash and shallots halfway through. The squash and shallots are done when they are golden brown, soft and tender.
  • Scoop out the squash meat and discard the peels. Add the squash meat, shallots, apple cider vinegar, cashews, broth and a pinch of salt and pepper into the Wolf Gourmet High-Performance Bender. Blend on the soup setting until smooth.
  • Portion the soup into bowls. Combine the finely minced parsley with the extra olive oil and drizzle over the top. Serve immediately, and warm.

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