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
HALLOWEEN ACORN SQUASH SOUP RECIPE
Number Of Ingredients 15
Steps:
- Cut pumpernickel bread with bat- or cat-shaped 3-1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil and salt; brush over both sides of cutouts. Place on an ungreased baking sheet. Bake at 300° for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool. In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly. In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired. Yield: 7 servings.
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 :
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