Here is how Acorn Squash Soup & Toasted Seeds can assist you in weight reduction
Weight management wants fixed efforts. In case you are someone attempting to shed some additional kilos then you have to at all times be on your toes. Watching your calorie intake and in addition sticking to a balanced diet is the key to an effective weight loss routine. It turns into really hectic to strike that proper balance between taste and health and due to this fact, we have to discover an in-between answer the place style meets health.
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Acorn Squash Soup & Toasted Seeds
Acorn Squash Soup & Toasted Seeds

Before you jump to Acorn Squash Soup & Toasted Seeds recipe, you may want to read this short interesting healthy tips about A Lot Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to acorn squash soup & toasted seeds recipe. You can cook acorn squash soup & toasted seeds using 12 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Acorn Squash Soup & Toasted Seeds:
  1. Get 2 acorn squash (skin on)
  2. Get 1 yellow onion
  3. Provide 2 cloves garlic
  4. Use 2 tbsp salt
  5. Use 2 tbsp pepper
  6. Get Dash cayenne pepper
  7. Use 1 tsp thyme
  8. Prepare 1 tsp cinnamon
  9. Take 1 tbsp honey
  10. Prepare 16 oz chicken stock (use vegetable stock for vegan)
  11. You need 16 oz water
  12. Prepare 1 pint heavy whipping cream (leave out for vegan)
Instructions to make Acorn Squash Soup & Toasted Seeds:
  1. Chop onion into large chunks and smash garlic cloves and sauté for a few minutes until aromatic. Add salt, pepper and chunks of acorn squash and cook on medium heat for a few minutes.
  2. Add chicken stock and water and simmer for about 10 minutes.
  3. Blend mixture with immersion blender and add in thyme and honey. Add more seasoning if desired.
  4. Add whipping cream and serve hot!
  5. For toasted acorn squash seeds, clean seeds and dry first. Mix olive oil, a dash or salt and pepper and evenly coat seeds. Bake on 325 for 20 minutes! Serve on top of soup or as a snack for another day.

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