Select Page

A wonderfully savory and creamy autumn acorn squash soup recipe that your Thanksgiving guests will adore.

Acorn Squash Soup
Cook time:
Total time:
  • 1 small onion
  • 1/4 cup chopped celery
  • 2 tablespoons sweet cream
  • butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon curry powder
  • Dash cayenne pepper
  • 2 cups chicken bone stock
  • 1 (14-ounce) can Eagle Brand
  • Sweetened Condensed Milk
  • 3 cups cooked acorn squash, mashed
  • Salt and pepper to taste
  • 6 bacon strips, cooked and crumbled
  1. SAUTE the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk.
  2. BOIL for 2 minutes. Add the squash, salt and pepper.
  3. PLACE in blender; blend in batches until smooth. (Please note that you only fill blender HALF FULL or less with hot liquid for safety.) Pour into bowls; garnish with bacon.
Recipe by Rebekah R., Appleton, Wis. for Eagle Brand® Sweetened Condensed Milk


Do you love this recipe?
Get our updates delivered directly to your inbox so you won’t a new recipe.

What Now?


Do you know someone who would like to try this recipe?

Pin It on Pinterest