'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.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Nutrition Facts

233 calories; protein 10g; carbohydrates 21.7g; fat 12.7g; cholesterol 39.6mg; sodium 744.6mg. Full Nutrition
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Reviews (288)

Rating: 5 stars
11/14/2007
The flavors were so great! This soup is so yummy. I did alter it a bit - I didn't have curry or celery and I only had baby onions, so I sauted the onions and sprinkled onion salt, celery salt, and garlic salt - also, the flour seemed unnecessary so I omitted that. I also added a 8 oz package of cream cheese. Yum. To cook the squash: Microwave the full, uncut squash on high for 5 minutes. Cut down center, remove seeds with ice cream scooper. Place halves face down, microwave 8 minutes (or until you see it "wilt"), one half at a time. Let cool, and scoop out with ice cream scooper. Read More
(196)
Rating: 5 stars
11/03/2008
This is a great recipe and I would give it 5 stars without alteration. I cooked a fresh acorn squash by cutting it in half, taking out the seeds, and putting both halfs cut side down on a cookie sheet and baking at 350 for about 35 minutes depending on the size of the squash. Acorn squash is hard to overcook. We love extra flavors, so I used 1/2 teaspoon each of curry powder, ginger powder, cumin, and paprika. I didn't use bacon and don't think it's necessary. I got major compliments from two guys who love to eat! Read More
(124)
Rating: 5 stars
06/15/2007
This was very good! I didn't use the bacon and i used vegetable broth so that it was vegetarian. The curry really defines this soup. I loved it and I'm not a huge squash or soup person. A hard crusted baguette with butter would be a simple compliment. Read More
(79)
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Rating: 5 stars
01/14/2008
This was a really wonderful soup recipe--one I will surely make again. Husband loved it, even though he was wary of the acorn squash he saw sitting on the counter. :) I used one large squash, which lended the perfect consistency and taste. I also subbed fat free half and half for the evaporated milk, giving the soup a very rich, decadent flavor without adding extra fat. An extra 1/2 teaspoon of curry powder and a pinch of ginger powder rounded things out, and voila... the perfect bowl of soup! Thanks for a great recipe! Read More
(62)
Rating: 5 stars
02/11/2007
Wonderful! Although I had to substitute 2% milk for the evaporated milk, it still came out really good. I'll make this again! Read More
(39)
Rating: 5 stars
03/17/2007
My husband and I really enjoyed this delicious soup. I did not have celery or bacon and it was still very tasty. Read More
(26)
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Rating: 5 stars
07/22/2009
The best squash soup I've tried. I added 3 cups of stock to make a more soupy consistancy. Read More
(22)
Rating: 5 stars
10/25/2007
Soup was excellent. Thick, tasty and filling. Didn't alter the recipe at all although I assumed on the direction as they were brief. Read More
(19)
Rating: 5 stars
10/28/2006
Unbelievably good soup! I bought really good curry powder and wanted to use it and this was perfect. I wouldn't change a thing. Read More
(18)