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Acorn Squash Soup

The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. —Dorrene Butterfield, Lincoln, Nebraska.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 small onion
  • 1/4 cup chopped celery
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/2 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
  • Salt and pepper to taste
  • 5 bacon strips, cooked and crumbled

Directions

  • In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
  • In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.

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