Skip to content

Acorn Squash Soup

November 1, 2010

This was the soup we ate last week at Tea and Tots. It was very fall tasting a delicious.


1 small onion
1/4 cup chopped celery
2 tbs butter or margarine
2 tbs all-purpose flour
1 tsp chicken bouillon granules
1/2 tsp dill weed
1/4 tsp curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled

1. 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.

2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. I think a dollop of sour cream on top would also be delightful!

Recipe from

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: