How to Make Jamie Oliver Acorn Squash Spicy Potage

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, acorn squash spicy potage. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Acorn squash recipes from Martha Stewart, including soups, salads, easy side dishes, stuffing, and much more. These delicious acorn squash recipes are ideal for fall. Acorn squash's buttery taste pairs well with sweet, spicy, and savory ingredients alike. It's delicious stuffed, roasted, mashed, and.

Acorn Squash Spicy Potage is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Acorn Squash Spicy Potage is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have acorn squash spicy potage using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Acorn Squash Spicy Potage:

1. Take 5 cup acorn squash cut in small cubes
2. Prepare 5 cup vegetable broth
3. Prepare 1 clove garlic, crushed
4. Take 1 piece fresh ginger, grated
5. Make ready 1 tbsp ground cumin
6. Prepare 1 tbsp curry powder
7. Take 1 tbsp turmeric
8. Take 1 dry bay leaf
9. Prepare 2 whole cloves
10. Take 1/4 tsp ground nutmeg
11. Get 1/4 tsp ground black pepper

It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. Fun fact about acorn squash - acorn squash is a winter squash. However, it belongs to the same family as pumpkin and butternut squash - the summer squash family. It just needs a little more time in the sun.

Steps to make Acorn Squash Spicy Potage:

1. Put all ingredients in a pot and bring to boil
2. Reduce heat to low, cover and let simmer for half an hour
3. Remove from heat and let cool down for half an hour
4. Put in food processor and blend till liquid
5. Put back in pot, reheat and serve hot
6. Enjoy!

However, it belongs to the same family as pumpkin and butternut squash - the summer squash family. It just needs a little more time in the sun. I like to enjoy it during Fall. Even as a so-called health nut, I love winter squashes roasted until they're buttery and sticky-sweet. They're drizzled with olive or coconut oil, or a little soft butter is brushed on slices.

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