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.
Servings: 4
Calories: 138kcal
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