Show Subscription Form




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

Halloween Acorn Squash Soup Recipe

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

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

  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

Reviews for Halloween Acorn Squash Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 14, 2012

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

MY REVIEW
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
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
Reviewed Oct. 10, 2012

"Great on a cold day. Great flavor!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT