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Yum Alert: Roasted Pecan & Acorn Squash Soup

Roasted Pecan and Acorn Squash Soup
Written by emilyc

This soup may look more like a cappuccino than a savory soup, but you’ll probably want to consume it just as often as your daily cappuccino. It doesn’t get much more comforting than this on those cool, crisp fall days. Recipe and image via Adventures in Cooking.

Roasted Pecan and Acorn Squash Soup

Ingredients:

1 large acorn squash, cut in half and with seed pulp removed
1 tablespoon olive oil
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper, plus more for garnish
1/2 teaspoon McCormick Gourmet chipotle chile pepper, plus more for garnish
1 cup chopped pecans, plus a few individual pieces set aside for garnish
3 cups chicken or vegetable broth
3 tablespoons honey
1/2 cup parmesan
1/4 cup cream, plus a tablespoon or two for garnish
For preparation instructions, click here.

About the author

emilyc

Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.

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