Acorn Squash Soup

Not a squash lover? Neither was I until I tried this soup!

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.
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.
7. Pour into bowls; garnish with bacon.

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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.

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Serves:4

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Calories:138

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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.

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Nutrition Information:

Calories: 138kcal (7%)Carbohydrates: 15g (5%)Protein: 4g (8%)Fat: 8g (12%)Saturated Fat: 5g (25%)Cholesterol: 22mg (7%)Sodium: 189mg (8%)Potassium: 421mg (12%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1039IU (21%)Vitamin C: 9mg (11%)Calcium: 131mg (13%)Iron: 1mg (6%)

Nutrition 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.

Course:Soup

Cuisine:American

Keyword:Acorn Squash Soup

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