Recipes Acorn Squash Soup 4.7 (289) 221 Reviews 10 Photos '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.' By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 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 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. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. I Made It Print