Acorn Squash Soup
October 15, 2010 § Leave a comment
I love fall! It gives me an excuse to warm up the kitchen by making soup. I recently received a few acorn squash in my co-op basket and instead of doing the usual baking in the oven with butter and sugar, I thought it would be fun to try to use it in soup. A little sweet, a little spicy! Perfect for a cool fall evening.
1 small onion
¼ cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
½ teaspoon dill weed
¼ teaspoon curry powder
Dash cayenne pepper
2 cups low sodium chicken broth (I used homemade stock)
1 (12 oz) can evaporated milk
3 cups mashed cooked acorn squash (approx. 2 medium-large squash)
Salt and pepper to taste
5 bacon strips, cooked and crumbled (I used turkey bacon)
Shortcut for cooking your acorn squash: Place the uncut squash in the microwave for 2-3 minutes or until it starts to get soft on the outside. Cut in half and place the cut side down on a plate and put back into the microwave for another 5-7 minutes. If you have time to bake them in the oven, that’s the preferred method, but sometimes I just don’t have an extra 45 minutes to wait for them to cook.
In a large saucepan, sauté the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne 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.
Pour the soup into a blender in batches and blend until smooth. Top with crumbled bacon.