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Curried Acorn Squash Soup

 Curried Acorn Squash Soup
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.
4-6 ServingsPrep: 50 min. Cook: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 196 calories,

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Curried Acorn Squash Soup (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 30 mg cholesterol, 531 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.