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

Curried Acorn Squash Soup Recipe

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This is an easy soup to make and it keeps well. I came up with this recipe as a change of pace from baked squash. The curry powder gives it a unique taste.
TOTAL TIME: Prep: 50 min. Cook: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 50 min. Cook: 20 min.
MAKES: 4-6 servings

Ingredients

  • 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 serving (1 cup) equals 196 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 531 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Curried Acorn Squash Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 24, 2013

"I am a squash lover, so I love this recipe. This is smooth and creamy, but very filling. I added an extra cup of chicken broth and half-and-half. Delicious."

MY REVIEW
Reviewed Sep. 18, 2011

"This was easy and very yummy. I added a couple of Thai chili peppers for an extra kick."

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