Acorn Squash Soup

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  1. Cut squash in half, scoop out stringy flesh, wrap each half in foil and bake at 400 for one hour. Scoop out flesh and set aside.
  2. In saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk.
  3. Bring to boil, cook and stir for 2 minutes. Add squash, salt, and pepper; heat through.
  4. In blender, process soup in batches until smooth. Pour into bowls and garnish with bacon.