Acorn Squash Soup

4.7
(289)

'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.'

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10
10
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Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 small onion

  • ¼ cup chopped celery

  • 2 tablespoons butter or margarine

  • 2 tablespoons all-purpose flour

  • 1 teaspoon chicken bouillon granules

  • ½ teaspoon dill weed

  • ¼ teaspoon curry powder

  • 1 dash dash cayenne pepper

  • 2 cups chicken broth

  • 1 (12 ounce) can evaporated milk

  • 3 cups mashed cooked acorn squash

  • 1 pinch salt and pepper to taste

  • 5 bacon strips, cooked and crumbled

Directions

  1. In a large saucepan, saute the 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; garnish with bacon.