Cream of Acorn Squash Soup

Cream of Acorn Squash Soup created by Parsley

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.

Ready In:
55mins
Serves:
Units:

ingredients

directions

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

@Leslie in Texas
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@Leslie in Texas
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"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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  1. Parsley
    Cream of Acorn Squash Soup Created by Parsley
  2. 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!
  3. 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.
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