Total Time
Prep 30 mins
Cook 3 mins

This is a delicious thick creamy rich soup with a lovely yellow colour, perfect for those cool fall and cold winter nights. You can adjust the dill, cayenne and curry to taste and this recipe can easily be doubled.

Ingredients Nutrition


  1. In a large saucepan, saute the onion with garlic (if using) and celery in butter.
  2. Stir in flour, bouillon powder, dill, curry and cayenne until blended.
  3. Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
  4. Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
  5. In a blender carefully process the soup in batches until smooth.
  6. Pour into bowls; garnish with bacon and croutons.
  7. Delicious!


Most Helpful

This was SO good. A neighbor gave me 5 acorn squash. I used them all and I think I had 6 cups of squash. I doubled everything except for the dill weed (wasn't sure I was going to like that), bouillon (thought I would have enough salt), I doubled the celery, and I used lowfat yogurt. Fantastic. Also I calculated the calories on spark people's recipe calculator site. As I made it, I think it was 78 calories with 2.5 g fat for 1/2 cup serving. (no bacon and croutons) Hope that helps someone.
1/2012 I make this recipe a lot--I love it. Today I made it with butternut squash and evaporated milk--YUM!!!

Kim S. January 21, 2012

Another 5-star from kittencal. Used low-fat yogurt instead of cream, increased curry to 1/2t and found a repeater. Great choice for the first storm of the winter season.

pdxrose October 13, 2009

This was just lovely. I wouldn't have thought of dill with cayenne, but it was delicious. I may try to lighten it up next time with fat free sour cream in place of the cream. I used a Krenshaw squash since I had one from the garden.

ponderosa1 April 18, 2012

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