Recipe 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.
- 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 See How It's Made
- Remove crust from bread. With a cookie cutter, make desired shape. Discard scraps.
- In a small bowl, combine butter, olive oil and salt; brush over both sides of bread.
- Place on a greased baking pan.
- Bake in a preheated 300 degree oven for 10 to 15 minutes or until toasted.
- Cool on a wire rack.
- In a large saucepan, saute onion, garlic, and celery in 2T butter until tender, but not browned.
- Stir in flour, bouillon, dill, curry and cayenne until well blended. Cook 1 minute.
- 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.
- 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.
- Pour soup into bowls. Garnish with pumpernickle cutouts.