Acorn Squash Soup Recipe

Name: Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 slices pumpernickel bread; 2 tablespoons butter, melted; 1 tablespoon olive oil; 1 dash salt; 1 large garlic clove, minced; ½ cup chopped onion; ¼ cup chopped celery; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon chicken bouillon granule; ¼ teaspoon dill weed; ¼ teaspoon curry powder; 1 dash cayenne pepper; 1 dash kosher salt; 2 cups chicken broth; 1 (12 ounce) can evaporated milk; 3 cups mashed cooked acorn squash; black pepper

Servings: persons

7 slices pumpernickel bread
2 tablespoons butter, melted
1 tablespoon olive oil
1 dash salt
1 large garlic clove, minced
½ cup chopped onion
¼ cup chopped celery
2 tablespoons butter
2 tablespoons flour
1 teaspoon chicken bouillon granule
¼ teaspoon dill weed
¼ teaspoon curry powder
1 dash cayenne pepper
1 dash kosher salt
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
black pepper

1
Remove crust from bread.
2
With a cookie cutter, make desired shape.
3
Discard scraps.
4
In a small bowl, combine butter, olive oil and salt; brush over both sides of bread.
5
Place on a greased baking pan.
6
Bake in a preheated 300 degree oven for 10 to 15 minutes or until toasted.
7
Cool on a wire rack.
8
In a large saucepan, saute onion, garlic, and celery in 2T butter until tender, but not browned.
9
Stir in flour, bouillon, dill, curry and cayenne until well blended.
10
Cook 1 minute.
11
Gradually add broth and evaporated milk.
12
Bring to a boil; cook and stir for 2 minutes or until thickened.
13
Stir in mashed squash and pepper to taste and heat through.
14
In a blender, process the soup in batches until smooth.
15
REMEMBER to hold unto the cover of the blender or you'll have a mess.
16
Pour soup into bowls.
17
Garnish with pumpernickle cutouts.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 7 slices pumpernickel bread, 2 tablespoons butter, melted, 1 tablespoon olive oil, 1 dash salt, and more.

Yes, Acorn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash Soup

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