Acorn Squash Soup

Submitted by Michelle S.

"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."

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 6

ingredients

• 7 slices pumpernickel bread
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 dash salt
• 1 large garlic clove, minced
• 1⁄2 cup chopped onion
• 1⁄4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon chicken bouillon granule
• 1⁄4 teaspoon dill weed
• 1⁄4 teaspoon curry powder
• 1 dash cayenne pepper
• 1 dash kosher salt
• 2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 3 cups mashed cooked acorn squash
• black pepper

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

[Spencer #2]

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?