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Halloween Acorn Squash Soup

 Halloween Acorn Squash Soup
Add this warming soup to your next "boo-fest" and your guests are sure to enjoy it! —Dorrene Butterfield, Chadron, Nebraska
7 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Halloween Acorn Squash Soup (continued)

Directions (continued)

  • 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.