Butternut and Acorn Squash Soup

Name: Butternut and Acorn Squash Soup
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters mashed cooked acorn squash; 2 Tbsps butter or margarine; 1 dash cayenne pepper; 59 milliliters chopped celery; 1 teaspoon chicken bouillon granules; 473 milliliters chicken broth; 5 bacon strips, cooked and crumbled; 0 teaspoons curry powder; 1 teaspoons dill weed; 340 grams evaporated milk; 2 Tbsps all-purpose flour; 1 small onion; 8 servings salt and pepper to taste

Butternut and Acorn Squash Soup

Butternut and Acorn Squash Soup might be just the soup you are searching for. This recipe serves 8. One serving contains 178 calories, 6g of protein, and 12g of fat. Head to the store and pick up acorn squash, flour, curry powder, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Place the squash halves cut side down in a baking dish.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Bake 45 minutes, or until tender.

Equipment you will use

Oven

Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.

Melt the butter in a skillet over medium heat, and saute the onion until tender.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.

Ingredients you will need

Cream Cheese