Recipe

Acorn Squash Soup Recipe


Acorn Squash Soup Recipe
This rich soup is a excellent recipe!

Jake

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Ingredients
  • 3 c. of mashed cooked acorn squash
  • 1 small onion
  • 1/4 c. of chopped celery
  • 2 tbsp. of butter or margarine
  • 2 tbsp. of all-purpose flour
  • 1 tsp. of chicken bouillon granules
  • 1/2 tsp. of dill weed
  • 1/4 tsp. of curry powder
  • dash cayenne pepper
  • 2 c. of chicken broth
  • 1 (12 oz) can of evaporated milk
  • salt and pepper to taste
  • 5 cooked and crumbled bacon strips

Directions
  1. First, in a large pan saute onion, and celery in butter.
  2. Then add in the flour, bouillon, dill, curry, and cayenne until this blends well.
  3. Next you want to add in the broth and milk.
  4. Let this come to a boil, cooking for 2 min.
  5. Now you want to add squash, salt and pepper, heating this thoroughly.
  6. Then you want to blend this in the blender in batches.
  7. Once this is creamy, ladle into bowls!

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Comments


Omfg first post w00t~ ~.^


I'm going to make this but use the bacon for saute instead of using butter. Checking my ingredients now.


A very good tasting soup. I put the bacon pieces into the mix at the saute stage because of the lack of instructions.

One small to medium acorn squash will make the desired quantity of mashed squash. I used a potato ricer so I didn't have to peel the squash.

One stick of celery will yield about the desired amount.

Please excuse me. I added one small green bell pepper and 8oz. sliced baby portabella mushrooms to the saute.

Transferred the finished saute from the saute pan to a soup pot so after the soup has boiled I can use my new emersion blender. Worked great.


Forgot to mention that instead of using 2 cups of chicken broth, I used 2 cups of the water I boiled the squash in then added the chicken bouillon granules to fit.


Thanks for the inputs, pointsevenout! Will try it.


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