Curried Acorn Squash Soup Recipe
Curried Acorn Squash Soup Recipe photo by Taste of Home

Curried Acorn Squash Soup Recipe

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Here is an easy soup that highlights the sweet flavor of acorn squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon
TOTAL TIME: Prep: 50 min. Cook: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 50 min. Cook: 20 min.
MAKES: 4-6 servings


  • 3 medium acorn squash, halved and seeded
  • 1/2 cup chopped onion
  • 3 to 4 teaspoons curry powder
  • 2 tablespoons butter
  • 3 cups chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Crumbled cooked bacon, optional

Nutritional Facts

1 cup: 196 calories, 8g fat (5g saturated fat), 30mg cholesterol, 531mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 5g protein


  1. Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender.
  2. In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
  3. In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired. Yield: 4-6 servings.
Originally published as Curried Acorn Squash Soup in Country Extra November 1998, p49

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Reviewed Feb. 10, 2016

"What an outstanding recipe! I didn't have any half-and-half on hand, so I substituted coconut/almond milk. I also reduced the amount of curry to suit our tastes. I'll definitely be making this recipe again!"

Reviewed Jan. 30, 2015

"Christmas dinner starter - was a hit"

Reviewed Nov. 1, 2014 Edited Nov. 3, 2014

"This was really good, however I did reduce the curry powder in half and that was plenty of flavor for us"

Reviewed Oct. 5, 2014

"This was really good! My gluten-free husband also loved it. I, however, was able to eat it with some nice crusty bread! Lucky me! This is definitely a keeper recipe for us."

Reviewed Sep. 23, 2014

"Really good thick, rich and creamy. We added a large pinch of crushed red chilli and Pancetta and they worked well."

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