CURRIED ACORN SQUASH SOUP
Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.
Nutrition Facts :
ROASTED ACORN SQUASH SOUP
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
- Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
- Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
- Bring the mixture to a simmer and cook for 20 minutes.
- Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
- Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g
BUTTERNUT AND ACORN SQUASH SOUP
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Provided by LEAH977
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g
ACORN SQUASH SOUP
The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. -Dorrene Butterfield, Lincoln, Nebraska.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry 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, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.
Nutrition Facts :
CORN AND SQUASH SOUP
This hearty soup pairs squash and cream-style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. -Janice Zook, White River Junction, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. , Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
Nutrition Facts : Calories 381 calories, Fat 26g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 6g fiber), Protein 9g protein.
CREAMY SQUASH SOUP
Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. "Serve with rolls, fruit and cheese," she suggests.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.
Nutrition Facts :
CREAM OF ACORN SQUASH SOUP
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.
Provided by Leslie in Texas
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 292.1, Fat 23.9, SaturatedFat 14.4, Cholesterol 78.3, Sodium 244.4, Carbohydrate 16.6, Fiber 1.6, Sugar 3.5, Protein 4.8
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