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Acorn Squash Soup Recipe

  • 6servings
  • 30minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small onion

  2. 1/4 cup chopped celery

  3. 2 tablespoons butter

  4. 2 tablespoons all-purpose flour

  5. 1 teaspoon chicken bouillon granules

  6. 1/2 teaspoon dill weed

  7. 1/4 teaspoon curry powder

  8. Dash cayenne pepper

  9. 2 cups chicken broth

  10. 1 can (12 ounces) evaporated milk

  11. 3 cups mashed cooked acorn squash

  12. Salt and pepper to taste

  13. 5 bacon strips, cooked and crumbled

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute 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; sprinkle with bacon. Yield: 6 servings.

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