Thursday, October 20, 2011

Recipe of the Week: Acorn Squash Soup

For .75 cents a little road side stand on my way home from work sells the best looking acorn squashes around (and a whole lot of other good fruits and veggies).

Typically we slice them in half and roast them in the oven
, but I'd love to try a soup given it's texture and sweetness. Here is what I found!


Creamy Acorn Squash Soup
Slightly adapted from Taste of Home


1 small onion

1/4 cup chopped celery

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon vegetable bouillon (or chicken)

1/4 teaspoon curry powder

1/2 teaspoon nutmeg (or allspice)

Dash cayenne pepper

2 cups chicken broth

1 can (12 ounces) evaporated milk

3 cups mashed cooked acorn squash

Salt and pepper to taste

5 bacon strips, cooked and crumbled


In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, curry, nutmeg and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.

In a blender or with handheld emulsion blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.

Yield: 6 servings.