Autumn Acorn Squash Soup

Autumn Acorn Squash Soup
  • Prep Time: 30 Min.
  • Cook Time: 10 Min.
  • Yield: 6 servings


  • 2 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoon all purpose flour
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper, or to taste
  • 2 cup chicken broth
  • 1 (12 oz) can PET® Evaporated Milk
  • 3 cup cooked and mashed acorn squash
  • 3/4 teaspoon salt
  • 6 strips bacon, cooked and crumbled


  • MELT butter in 3-quart saucepan over medium heat. Add onion and celery, sauting until softened. Stir in flour, boullion, dill, curry and cayenne. Gradually add chicken stock and milk. Bring to a boil; cook and stir 2 minutes. Stir in squash, salt and pepper. Cook until heated through. Allow soup to cool slightly.
  • PROCESS soup in batches in food processor or blender carefully until smooth. Pour into bowls; garnish with crumbled bacon.
  • Nutritional Information Per Serving

    Serving Size 1/6 of recipe, Calories Per Serving 360, Total Fat 12g, Calories From Fat 110g, Saturated Fat 7g, Trans Fat 0g, Cholesterol 35mg, Sodium 800mg, Carbohydrates 54g, Dietary Fiber 4g, Sugar 40g, Protein 10g;Percent Daily Value*: Vitamin A 25%, Calcium 20%, Vitamin C 15%, Iron 6%.

    Percent daily values