Delicious Acorn Squash Soup |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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This is a delicious thick creamy rich soup with a lovely yellow colour, perfect for those cool fall and cold winter nights. You can adjust the dill, cayenne and curry to taste and this recipe can easily be doubled. Ingredients:
1 small onion, chopped |
2 tablespoons fresh minced garlic (optional) |
1 large celery |
3 tablespoons butter (for vegetarian use olive oil) |
2 tablespoons flour |
2 teaspoons chicken bouillon granules |
1/2 teaspoon dill weed |
1/4 teaspoon curry powder (can use more to taste) |
1 pinch cayenne pepper |
2 cups chicken broth |
1 1/2 cups whipping cream (can use evaporated milk) |
3 cups mashed cooked acorn squash |
salt and pepper |
7 slices bacon, cooked and crumbled (can use more) |
crouton (optional) |
Directions:
1. In a large saucepan, saute the onion with garlic (if using) and celery in butter.
2. Stir in flour, bouillon powder, dill, curry and cayenne until blended.
3. Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
4. Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
5. In a blender carefully process the soup in batches until smooth.
6. Pour into bowls; garnish with bacon and croutons.
7. Delicious!
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