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Acorn Squash Soup Recipe

"The recipe for this thick and creamy soup was given to me by a fellow squash lover," reports Dorrene Butterfield from her home in Lincoln, Nebraska. "The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled


  • 1. 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.
  • 2. In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.

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