Looking for an impressive soup to serve with your Thanksgiving dinner? This Acorn Squash soup is creamy, lovely and an autumn favorite.
It is fun to serve the creamy acorn squash soup in 1/2 of the squash. Cut the acorn squash in half from top to bottom so it will sit flat. (See in photo that the stem can be left on as a “handle”, and it is cut it in half as well.) Garnish with pumpkin seeds.
Creamy Acorn Squash Soup
Lovely soup for Thanksgiving dinner
- 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 and photo courtesy of Eagle Brand
Want more? See our other soup recipes.
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