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!

 

INGREDIENTS

  • 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

 

DIRECTIONS

  1. 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.
  2.  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.
  3. 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.