Back to Curried Acorn Squash Soup

Print Options


Card Sizes

Curried Acorn Squash Soup Recipe

Curried Acorn Squash Soup Recipe

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. YIELD: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


  • 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.

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.