Recipe by Kittencal@recipezazz
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.
Top Review by Kim S.
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!!!
- 1 small onion, chopped
- 29.58 ml fresh minced garlic (optional)
- 1 large celery
- 44.37 ml butter (for vegetarian use olive oil)
- 29.58 ml flour
- 9.85 ml chicken bouillon granules
- 2.46 ml dill weed
- 1.23 ml curry powder (can use more to taste)
- 0.25 ml cayenne pepper
- 473.18 ml chicken broth
- 354.88 ml whipping cream (can use evaporated milk)
- 709.77 ml mashed cooked acorn squash
- salt and pepper
- 7 slice bacon, cooked and crumbled (can use more)
- crouton (optional)
Directions See How It's Made
- In a large saucepan, saute the onion with garlic (if using) and celery in butter.
- Stir in flour, bouillon powder, dill, curry and cayenne until blended.
- Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
- Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
- In a blender carefully process the soup in batches until smooth.
- Pour into bowls; garnish with bacon and croutons.