Acorn Squash Soup Recipe

Acorn Squash Soup

From charrm1 16 years ago

This acorn squash soup is creamy, velvety, tasty and could be served as an entrée for a special meal or occasion.

1/3 cup butter shopping list
1 large onion, sliced shopping list
2 large acorn squash, seeded, cut-up, keep the skin on (will give green little specks to the soup) (seeds and pulp removed). shopping list
2 1/4 cups chicken stock shopping list
1 1/2 tsp salt shopping list
1/4 tsp pepper shopping list
1/4 tsp celery salt shopping list
1 tsp curry powder (or more to taste) OPTIONAL shopping list
1 1/2 cup 15% or 18% liquid or cooking cream shopping list
1 1/2 tbsp freshly chopped parsley, finely cut shopping list

Cook the cut-up acorn squash in 1 liter or more of water, leaving the skin on but removing the inside pulp and seeds, for 15 to 20 minutes, until tender and fully cooked. In the meantime, melt the butter and cook the onion at low temperature on the stovetop for 5 minutes until translucent (do not brown). Cool the cooked squash and onions slightly and purée in the food processor with the chicken stock, salt, pepper and celery salt in small batches. Pour each batch in a dutch oven or saucepan, add the cream, parsley, curry (OPT), cover and let simmer on low heat for 5 to 7 minutes until warm enough to serve. DO NOT BOIL. Serve immediately with fresh bread. Add a bit of milk or cream if too thick for your taste.

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dmajor 16 years ago
yum!
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" It was excellent "
greekgirrrl ate it and said...
Very good!
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charrm1 Gatineau, Canada

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Reviewed by 2 people