A Flavor of the Season with Taste of Home’s Halloween Acorn Squash Soup
I love squash, but my cooking/baking techniques limit me to boiling it and serving it with butter, salt and pepper. That’s why I love Taste of Home, they give me tasty ideas that broaden my horizons when it comes to serving my family variations on food we already love!
It’s chilly outside. A bowl of steaming hot soup is inviting and filling. Give this recipe a whirl and don’t forget to get your friends together and buy your tickets to our Taste of Home Cooking School coming Saturday, October 27 to the Superior Middle School. I promise, there won’t be a quiz at the end, only PRIZES!
- 7 slices pumpernickel bread
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- Dash salt
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon Spice Islands® Dill Weed
- 1/4 teaspoon curry powder
- Dash cayenne pepper
- 2 cups chicken broth
- 1 can (12 ounces) evaporated milk
- 3 cups mashed cooked acorn squash
- Additional cayenne pepper, optional
- Cut pumpernickel bread with bat- or cat-shaped 3-1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil and salt; brush over both sides of cutouts. Place on an ungreased baking sheet. Bake at 300° for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool.
- In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly.
- In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired. Yield: 7 servings.