Acorn Squash Soup

Name: Acorn Squash Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

The recipe for this thick and creamy acorn squash soup is easily blended to smooth perfection and topped with crispy bacon for a tasty finish. Perfect for a relaxed dinner or a festive starter, this simple soup is sure to become a favorite.

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.

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.

Recipe Creator