Acorn Squash Soup

Acorn Squash Soup Recipe

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Susan Reeves


This recipe is a compilation of several recipes, and healthier than most of the recipes I found.

★★★★★ 1 vote
1 Hr


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1 large
acorn squash
2 c
chicken or vegetable stock
1 1/2 c
2% milk
1/2 c
chopped celery
1 medium
onion - chopped
1/2 tsp
dill weed
1 tsp
curry powder (adjust to taste)
1/4 tsp
cayenne pepper (adjust to taste)
2 Tbsp
butter or margarine
2 Tbsp
whole wheat flour
salt & pepper to taste

How to Make Acorn Squash Soup


  • 1Preheat oven to 350. Wash squash and cut in half. Remove seeds (ice cream scoop works well) and brush cut ends with olive oil. Bake on foil lined baking sheet for 35 minutes. Set aside to cool
  • 2While squash is baking, prepare celery and onions. Melt butter in large pot and saute onions and celery till onions are translucent and celery is soft. Add flour and mix well. Add curry, dill, cayenne, salt and pepper. Mix in stock and bring to a boil.
  • 3Scrape squash out of shell and place in soup mixture. Add milk. When heated thoroughly, using a hand blender, blend soup until smooth.
  • 4If the soup is too thick for your taste, thin with additional stock, adding small amounts at a time.

    This is an excellent first course, or serve as a meal with a salad and crusty bread.

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About Acorn Squash Soup

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tag: Healthy

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