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    You are in: Home / Recipes / Cream of Acorn Squash Soup Recipe
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    Cream of Acorn Squash Soup

    Cream of Acorn Squash Soup. Photo by *Parsley*

    1/1 Photo of Cream of Acorn Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Leslie in Texas's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 03, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Acorn Squash Soup

    Serving Size: 1 (279 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 292.0
    Calories from Fat 215
    Total Fat 23.8 g
    Saturated Fat 14.4 g
    Cholesterol 78.2 mg
    Sodium 244.4 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 1.6 g
    Sugars 3.5 g
    Protein 4.8 g

    The following items or measurements are not included:

    unsweetened apple cider

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