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Friday, November 16, 2012

Acorn Squash Soup by Jen

  • Recipe from: Taste of Home 2002 Quick Cooking Annual Recipes
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings (I doubled this recipe to serve 6 adults)      

    • 1 small onion
    • 1/4 cup chopped celery
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 teaspoon chicken bouillon granules
    • 1/2 teaspoon Dill Weed
    • 1/4 teaspoon curry powder
    • Dash cayenne pepper
    • 2 cups chicken broth
    • 1 can (12 ounces) evaporated milk
    • 3 cups mashed cooked acorn squash
    • Salt and pepper to taste
    • 5 bacon strips, cooked and crumbled
    • 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.
    • In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.
    Serving Day:

    Thaw, Heat through, garnish with bacon and serve.


    1. Gary and I, surprisingly, thought this soup was very tasty. Our kids...not so much. They asked what it was...I didn't want to lie. But, I made them taste it first. I know this was a labor intensive meal, so thanks so much for making it! I'm eating leftovers for lunch today!

    2. I'm sorry to say that this one did not go over well with our family. We simply didn't care for it. I'm thinking it was a texture thing. Perhaps we would have liked it if it were a smoother texture? I know it took a lot of work, so please know that we appreciated the work you put in to making it!