Acorn Squash Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. —Dorrene Butterfield, Lincoln, Nebraska.
Ingredients
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1 small onion
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1/4 cup chopped celery
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 teaspoon chicken bouillon granules
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1/2 teaspoon dill weed
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1/4 teaspoon curry powder
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Dash cayenne pepper
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2 cups chicken broth
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1 can (12 ounces) evaporated milk
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3 cups mashed cooked acorn squash
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Salt and pepper to taste
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5 bacon strips, cooked and crumbled
Directions
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1.
In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
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2.
In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.
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