Acorn Squash Soup

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ByCorey Created Updated

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Acorn Squash Soup in a white bowl and topped with bacon crumbles and cheese flowers

INGREDIENTS YOU WILL NEED:
  • 1/2 small red onion
  • 1/4 cup of chopped celery
  • 2 tablespoon butter
  • 1 tablespoon and 1 teaspoon all-purpose flour
  • 3/4 teaspoon chicken bouillon granules ( or vegetable substitute for you veggies)
  • 1/4 teaspoon dill
  • 1/8 teaspoon curry powder
  • 2 teaspoons of paprika
  • 1 and 1/3 cups chicken broth ( I used “no chicken chicken broth” I think veggie broth would work great too)
  • 12oz of 2% milk
  • 2 cups mashed cooked acorn squash
  • pinch of chili powder
  • 4 bacon strips, cooked and crumbled (optional for garnish)

How to Make Acorn Squash Soup

  1. To cook the squash, pierce with fork a couple times. Then place uncut whole squash in the microwave for 5 mins. Take out, cut in half and scoop out seeds. Then place 1 of the halves of squash, cut side down in the microwave for 8 more mins. Repeat for other half. Scoop out squash and set aside.
  2. In a large saucepan, saute the onion and celery in butter.
  3. Stir in flour, bouillon, dill, curry, chili powder & paprika until blended.3 images showing process shots of steps 1 - 3. From Left to right: showing squash cut in half, onions and celery sauting in a pan, and adding seasoning to pan.
  4. Gradually add broth and milk.
  5. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
  6. In a blender, process the soup in batches until smooth.3 images showing process shots of steps 4 - 6. Adding liquid into soup pot, then adding roasted squash into pot, and soup in a blender.
  7. Pour into bowls; garnish with bacon.
Darryl & I LOVED this and we are not squash fans 🙂 The girls really liked dipping bread in the soup.
A young child eating the acorn squash soup
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Acorn Squash Soup

If you don't think you like squash, this Acorn Squash Soup will change your mind completely. This is my family's new favorite fall soup recipe.
4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
 

  • 1/2 small red onion
  • 1/4 cup of chopped celery
  • 2 tablespoon butter
  • 1 tablespoon and 1 teaspoon all-purpose flour
  • 3/4 teaspoon chicken bouillon granules or vegetable substitute for you veggies
  • 1/4 teaspoon dill
  • 1/8 teaspoon curry powder
  • 2 teaspoons of paprika
  • 1 and 1/3 cups chicken broth I used "no chicken chicken broth" I think veggie broth would work great too
  • 12 oz of 2% milk
  • 2 cups mashed cooked acorn squash
  • pinch of chili powder
  • - 4 bacon strips cooked and crumbled (optional for garnish)

Instructions

  • To cook the squash, pierce with fork a couple times. Then place uncut whole squash in the microwave for 5 mins. Take out, cut in half and scoop out seeds. Then place 1 of the halves of squash, cut side down in the microwave for 8 more mins. Repeat for other half. Scoop out squash and set aside.
  • In a large saucepan, saute the onion and celery in butter.
  • Stir in flour, bouillon, dill, curry, chili powder & paprika 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; garnish with bacon.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 189mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1039IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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2 Comments

  1. Dawn Bense says:

    I just made this today. Absolutely love it! It was so quick and easy. I made a fresh loaf of herb bread to go with, and it made for a very delicious meal. Thanks!

    Reply

    1. So happy you loved it Dawn!

      Reply