Curried Acorn Squash Soup Recipe

5 8 8
Curried Acorn Squash Soup Recipe
Curried Acorn Squash Soup Recipe photo by Taste of Home
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Curried Acorn Squash Soup Recipe

Read Reviews
5 8 8
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 50 min. Cook: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 50 min. Cook: 20 min.

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 Jones Dairy Farm Dry-Aged Bacon, optional

Directions

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

  • 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 Jones Dairy Farm Dry-Aged Bacon, optional
  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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Reviews forCurried Acorn Squash Soup

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sgronholz User ID: 1473861 243619
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!"

MY REVIEW
manpabrown User ID: 1979130 219250
Reviewed Jan. 30, 2015

"Christmas dinner starter - was a hit"

MY REVIEW
murrell006 User ID: 2357453 64009
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
Blezon User ID: 7888273 24582
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
cammo User ID: 8003607 24581
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
vbag User ID: 1135425 47860
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
c_stevens6569 User ID: 6210334 30839
Reviewed Sep. 18, 2011

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

MY REVIEW
dab214 User ID: 5812281 24580
Reviewed Feb. 8, 2011

"This was easy to make and best of all it was DELICIOUS!"

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