Share with friends
  • 2
  •  
  •  
  •  
  •  
  •  

Autumn Acorn Squash Soup

Autumn Acorn Squash Soup

  By RFChef  

August 24, 2012

This Autumn Acorn Squash Soup is fantastic for when the leave turn and there is a slight chill in the air.

Autumn Acorn Squash Soup

Directions

1Saute the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk.;

2Boil for 2 minutes. Add the squash, salt and pepper.;

3Place in blender, blend in batches until smooth. Pour into bowls, garnish with bacon.

Ingredients

1 small onion;

1/4 cup chopped celery;

2 tablespoons sweet cream butter;

2 tablespoons all-purpose flour;

1 teaspoon chicken bouillon;

1/2 teaspoon dill weed;

1/4 teaspoon curry powder;

Dash cayenne pepper;

2 cups chicken bone stock;

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk;

3 cups cooked acorn squash, mashed;

Salt and pepper to taste;

6 bacon strips, cooked and crumbled

00:00

Share with friends
  • 2
  •  
  •  
  •  
  •  
  •  

Comments

Your email address will not be published. Required fields are marked *