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.
- 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)
- 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.
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!!!
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.
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.