A wonderfully savory and creamy autumn acorn squash soup recipe that your Thanksgiving guests will adore.
Creamy Acorn Squash Soup
- 1 small onion, chopped
- ¼ c chopped celery
- 2 Tbsp butter
- 2 Tbsp flour
- 1 tsp chicken bouillon
- ½ tsp dill weed
- ¼ tsp curry powder
- dash cayenne pepper
- 2 c chicken bone stock or vegetable broth
- 1 can Eagle Brand Sweetened Condensed Milk
- 3 c cooked acorn squash, mashed or puréed
- Salt and pepper to taste
- 6 bacon strips, cooked and crumbled
- toasted pumpkin seeds (optional)
- Sauté 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.
- Boil for 2 minutes. Add the squash, salt and pepper.
- Pour 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 and pumpkin seeds.
Recipe by Rebekah R., Appleton, Wis. for Eagle Brand® Sweetened Condensed Milk via Family Features
How to make an acorn squash bowl.
You’ve made an awesome acorn squash soup, now serve it in a memorable way – in an acorn squash bowl. Great idea for an autumn party or Thanksgiving dinner.
Cut the acorn squash in half from top to bottom – see photo above. Makes 2 soup bowls. Hollow it out, oil the flesh so it won’t discolor and use like that or with a clear bowl inside. Or – follow the directions below and make the acorn squash edible too.
- acorn squash – 1 for every 2 bowls
- serrated knife
- serrated grapefruit spoon or regular teaspoon
- narrow basting brush
- olive oil
- salt & pepper
- Preheat oven to 350°F.
- Wash & dry the squash.
- Cut the acorn squash in half from top to bottom – see photo. Scrape out the insides like a jack-o-lantern.
- Scrape the insides to 1/2″ thick.
- Dip basting brush in oil and brush the inside of the squash. Don’t forget the rim – it will discolor if not brushed. Do NOT get oil on the outside skin of the squash – this will make it char which doesn’t look nice.
- Season with salt & pepper.
- Bake for 15 minutes or until the flesh is tender, but not browned.
- Fill with soup just before serving.
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