Total Time
45mins
Prep 15 mins
Cook 30 mins

This looks delicious. It was given me by a coworker who says her Mother makes it every Thanksgiving. Prep time does not include the time to cook and mash the acorn squash.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

Good flavor but way too thick. It ended up being almost like a paste. Next time, I may try preparing with skim milk instead of evaporated milk. Maybe more chicken broth?

Spencer #2 October 21, 2010

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