Halloween Acorn Squash Soup Recipe

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

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Add this warming soup to your next "boo-fest" and your guests are sure to enjoy it! —Dorrene Butterfield, Chadron, Nebraska
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 7 slices pumpernickel bread
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • Dash salt
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon curry powder
  • Dash cayenne pepper
  • 2 cups chicken broth
  • 1 can (12 ounces) evaporated milk
  • 3 cups mashed cooked acorn squash
  • Additional cayenne pepper, optional

Directions

Cut pumpernickel bread with bat- or cat-shaped 3-1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil and salt; brush over both sides of cutouts. Place on an ungreased baking sheet. Bake at 300° for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool.
In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly.
In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired. Yield: 7 servings.
Originally published as Halloween Acorn Squash Soup in Taste of Home Halloween Food & Fun Annual 2006, p21

  • 7 slices pumpernickel bread
  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • Dash salt
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon curry powder
  • Dash cayenne pepper
  • 2 cups chicken broth
  • 1 can (12 ounces) evaporated milk
  • 3 cups mashed cooked acorn squash
  • Additional cayenne pepper, optional
  1. Cut pumpernickel bread with bat- or cat-shaped 3-1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil and salt; brush over both sides of cutouts. Place on an ungreased baking sheet. Bake at 300° for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool.
  2. In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly.
  3. In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired. Yield: 7 servings.
Originally published as Halloween Acorn Squash Soup in Taste of Home Halloween Food & Fun Annual 2006, p21

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klmbk User ID: 244100 155628
Reviewed Oct. 14, 2012

"Just made this soup and it's wonderful. Tastes delicious on a cool, fall and rainy day!"

MY REVIEW
dachshundsonly User ID: 4986600 138465
Reviewed Oct. 13, 2012

"This was fantastic! Just like Ohio 46, I used Butternut Squash because it was what I had on hand. Worked wonderfully. I upped the Cayenne to 1/4 tsp because of our personal tastes and could have even used more. I kept the curry at 1/4 tsp. as stated and would recommend using that as a starting point unless you are really into curry. Very nice fall flair."

MY REVIEW
Ohio46 User ID: 6664480 154837
Reviewed Oct. 10, 2012

"This is a great soup. I just wanted to add that butternut squash works even better than the acorn squash as it is much less "stringy". I am a firm believer in use what you have and what your family prefers so try either one and you won't be disappointed."

MY REVIEW
LadyR60 User ID: 6316414 63430
Reviewed Oct. 10, 2012

"Great on a cold day. Great flavor!"

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