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Acorn Squash Soup

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“This looks delicious. It was given me by a coworker who says her Mother makes it every Thanksgiving. Prep time does not include the time to cook and mash the acorn squash.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove crust from bread. With a cookie cutter, make desired shape. Discard scraps.
  2. In a small bowl, combine butter, olive oil and salt; brush over both sides of bread.
  3. Place on a greased baking pan.
  4. Bake in a preheated 300 degree oven for 10 to 15 minutes or until toasted.
  5. Cool on a wire rack.
  6. In a large saucepan, saute onion, garlic, and celery in 2T butter until tender, but not browned.
  7. Stir in flour, bouillon, dill, curry and cayenne until well blended. Cook 1 minute.
  8. Gradually add broth and evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mashed squash and pepper to taste and heat through.
  9. In a blender, process the soup in batches until smooth. REMEMBER to hold unto the cover of the blender or you'll have a mess.
  10. Pour soup into bowls. Garnish with pumpernickle cutouts.

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