Acorn Squash Soup

Discover Acorn Squash Soup. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 medium acorn squash ((about 3 pounds)) ↔ Remplacer
• 3 tablespoons extra virgin olive oil, (divided, plus more for garnish) ↔ Remplacer
• 1 large yellow onion, (finely chopped) ↔ Remplacer
• 4 garlic cloves, (minced) ↔ Remplacer
• 1 teaspoon Ras el Hanout ↔ Remplacer
• 1/2 teaspoon turmeric ↔ Remplacer
• 2 teaspoons sea salt, (plus more to taste) ↔ Remplacer
• 4-5 cups vegetable broth (or water) ↔ Remplacer
• 1 teaspoon zested fresh ginger ((from about a 1-inch piece)) ↔ Remplacer
• Roughly chopped toasted walnuts, (for garnish (optional)) ↔ Remplacer
• 1/4 cup chopped fresh parsley, (for garnish (optional)) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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