Cream of Acorn Squash Soup

READY IN: 55mins
Recipe by Leslie in Texas

This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.

Top Review by *Parsley*

A perfect soup for the fall and winter months. It uses everyday ingredients and turns out so yummy. I used half and half instead of heavy cream and used a big "pinch" of curry powder. I had no parsley, so I garnished with fresh chives. Thanx for posting this!

Ingredients Nutrition

Directions

  1. Melt butter in heavy large saucepan over medium heat.
  2. Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
  3. Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
  4. Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
  5. Stir in cream and heat through;do not boil.
  6. Add curry powder and season to taste with salt and pepper.
  7. Ladle soup into bowls, garnish with minced parsley and serve.

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