the air fryers The outside of the spam fries is much crispier than what you would get from a skillet on the stovetop, and the interior remains deliciously soft. Even though I don’t eat spam frequently, when I do, I want it particularly crispy. In the pantry, I came upon a can, so I chose to test it in the air fryer.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
Ingredients
- 2 acorn squash, halved and seeded
- water, as needed
- 3 tablespoons unsalted butter
- 1 large sweet onion, chopped
- 1 large carrot, peeled and chopped
- 1 clove garlic, minced
- 3 ½ cups low-sodium chicken stock
- ¼ cup half-and-half
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 pinch salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange squash cut-side down in a baking dish. Pour enough water into the baking dish to cover the bottom.
- Bake squash in the preheated oven until easily pierced with a knife, about 45 minutes. Remove from the oven and cool until easily handled. Scoop flesh into a bowl and set aside.
- Melt butter in a pot over medium-high heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 to 7 minutes. Pour chicken stock into the pot; stir in squash and simmer for 20 minutes.
- Fill blender halfway with soup mixture. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
- Stir in half-and-half, nutmeg, and cinnamon; season with salt and pepper. Thin the soup with water if desired.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 6 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 125 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe exactly as written except I cut the squash into smaller chunks to cook it. It was delicious
I made a few changes, I roasted the squash, carrots, onion and garlic, then added to pot with chicken stock. Cooked it for 40 minutes then purred it, instead of half and half I used a can of coconut milk, excellent!!!
This was first time making any squash soup and I loved. Would definitely make it again!
Really good! I cut the recipe in half and followed it exactly as written. The soup was very thick, I thinned it out a little with some broth but felt it lost some of its flavor.
Absolutely delicious. Easy to make and sooo good!
Never in a million years would I have thought that I would eat acorn squash soup. My neighbor gave me some acorn squash and well – I love soup – so I thought let me give it a try. I Loved It! This recipe is so easy! I did have to change one thing and that was the half and half. I didn’t have any and so I used evaporated milk. This was fantastic. Thank you for such an easy, delicious recipe. I am so surprised that I liked it – actually – I love it! Hope you make this and enjoy it too. Give it a chance!
This is really nice, mellow soup. I have made several times now and still excellent. No hairspray here!
This was delicious!
Love this recipe!! I have made it the last three years for thanksgiving and everyone loves it!!
Marvelous–but I made some minor changes. I added some chopped celery in with the other veggies to sauté. When I added the broth, I added about 5 fresh thyme stems and about fresh 5-6 sage leaves, both from my herb garden, to infuse those flavors. I did not add cinnamon or nutmeg, since I wanted the soup to stay very savory. Husband loved it and I got some other compliments as well. Will absolutely make this again with the same changes.
Loved this recipe! Plan on making another batch real soon
It was great! I substituted chicken broth for beef and added half a can of left over pumpkin purée. Delicious!
I followed the ingriedients but I added way more garlic cloves and seasoning. Eyeballed cinnamon, cayenne, salt, pepper, red pepper, paprika, pumpkin pie spice, rosemary and chopped bay leaves. Absolutely delicious smelled and tasted like thanksgiving dinner blended up! Couldn’t imagine just doing nutmeg. Topped with cream, pesto, parm, ground pepper, shredded brussel sprouts and croutons. Delicious!
Simple and delicious with wonderful flavours. I might experiment using sweet potato next time. Only for a slightly different taste.
AMAZING. I NEGATED THE HALF AND HALF, OMITTED THE NUTMEG AND CINNAMON, FOCUSED ON THE SALT AND PEPPER AND IT WAS PERFECT. I LOVE THOSE FALL SPICES JUST PREFER THIS SOUP WITHOUT. MY DAUGHTER LOVES IT WITH THE SPICES!!
Made as per recipe. Really nice!
It was amazing!! I added1 stalk celery, halved the vegetable stock and used olive oils with a dash of butter for richness. I putted about 1/3 of the soup because we like some texture!! My husband loved it
I followed the recipe with the exception of using less onions (they upset my stomach). I expected it to be sweeter… but it was still very delicious!
I roasted halved carrots and onion with the acorn halves before rough chopping them and putting them in a Dutch over with a half stick of butter and the garlic. I used the batch of homemade chicken stock I had in the fridge, scooped out the acorn flesh, brought to a boil and turned down to simmer for 20 minutes. I used an immersion blender in the pot, then added the seasoning. I served it for a fall lunch with crumbled feta and salted pepitas. Next time, I’ll add a Granny Smith to deepen the flavor.
I just made this soup and it is delicious.. I didn’t have a carrot so its missing a little bit of sweetness..I thought about an apple but I just used cinnamon and nut meg . I definitely added jalapeños and a pepperchini . Its really good.
It was okay. Wasn’t really crazy about the texture or the flavor from the nutmeg and cinnamon. I might try it again and not blend it, and perhaps add some potatoes to make it more hearty.