Acorn Squash Vellutata – a delicious recipe with acorn squash, celery root, shallot, ginger, Vegetable broth, Thyme. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the top of the acorn squash off, discard of the seeds and roast the squash in the oven for 30 minutes at 400F.
2
Cut the other vegetables in small pieces and brown them in a pot with 4 tablespoons of EVOO for 5 minutes, then add the broth and adequate salt.
3
Bring to boil and simmer for 20 minutes.
4
Let it cool for a couples of minutes.
5
Puree the veggies and the squash in a blender (I prefer a vitamix to an immersion blender so that the soup is not airy.)
6
Serve your soup in single portion inside the carved out squashes.
7
Add on top of them a pinch of the crushed pecans.
8
Scatter a sprig of thyme in each one and drizzle with Evoo.
9
My family and I enjoy this soup with some home-made crostini. You just need to toast some slices of sourdough bread and dunk them in your Vellutata.
206
kcal
Calories
16
g
Fat
16
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Small acorn squash, 1 Medium celery root, 1 Medium shallot, 1 Small piece of ginger, and more.
Yes, Acorn Squash Vellutata falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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