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Delicious Acorn Squash Soup

5.0(26)

This is a delicious thick creamy rich soup with a lovely yellow colour, perfect for those cool fall and cold winter nights. You can adjust the dill, cayenne and curry to taste and this recipe can easily be doubled.

by Kittencalrecipezazz·published 2003-09-11

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Vegetable

Servings

6 serving(s)

Total time

33 min

prep 30 min

Calories / serving

358 kcal

Ingredients (15)

serves

1 small onion, choppedonion
2 tablespoons fresh minced garlic (optional)garlic
1 large celerycelery
3 tablespoons butter (for vegetarian use olive oil)butter
2 tablespoons flourflour
2 teaspoons chicken bouillon granuleschicken
1/2 teaspoon dill weeddill
1/4 teaspoon curry powder (can use more to taste)curry
1 pinch cayenne pepperpepper
2 cups chicken brothchicken-broth
1 1/2 cups whipping cream (can use evaporated milk)
3 cups mashed cooked acorn squashacorn-squash
salt and peppersalt-and-pepper
7 slices bacon, cooked and crumbled (can use more)bacon
crouton (optional)

Instructions (7 steps)

01In a large saucepan, saute the onion with garlic (if using) and celery in butter.
02

Stir in flour, bouillon powder, dill, curry and cayenne until blended.

03Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.

04Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.

05In a blender carefully process the soup in batches until smooth.

06Pour into bowls; garnish with bacon and croutons.

Nutrition (per serving)

Calories: 358 kcal
Protein: 5 g
Fat: 33 g
Saturated fat: 19 g
Carbs: 13 g
Fiber: 2 g
Sugar: 1 g
Sodium: 570 mg
Cholesterol: 103 mg

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Rich recipe — supports nutrition-aware planning.