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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings


  • 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 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.
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  • Tomatobiz
    Dec 11, 2012

    No comment left

  • klmbk
    Oct 14, 2012

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

  • dachshundsonly
    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.

  • tracy1231
    Oct 11, 2012

    No comment left

  • bribarb1
    Oct 10, 2012

    No comment left

  • ljwomble
    Oct 10, 2012

    No comment left

  • BeverlyMarlet
    Oct 10, 2012

    No comment left

  • Ohio46
    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.

  • LadyR60
    Oct 10, 2012

    Great on a cold day. Great flavor!