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Sunday, November 6, 2011

Acorn Squash Soup

This is the time of year to enjoy winter squashes.  This recipe calls for acorn squash, but any winter squash would work.  I got this recipe from my brother, and it's quick, easy, and delicious!

Acorn Squash Soup

3 cups mashed, cooked acorn squash (about one medium squash)
1 small onion, chopped
1/4 cup chopped celery
2 tablespoons butter
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder (or more if you like spicier soup)
dash cayenne pepper (or more)
2 cups chicken broth
12 oz fat-free half and half
4 oz cream cheese, softened
salt and pepper to taste

Cook and mash acorn squash. One method: microwave the full, uncut squash on high for 5 minutes. Cut in half, remove seeds and strings with large spoon. Place halves face down on plate, microwave 6-8 minutes more (or until you see it wilt). Let cool, scoop out squash. Mash to smooth consistency with a hand mixer. Set aside.

In a large saucepan, saute celery and onion in butter. Stir in bouillon, dill, curry, and cayenne pepper until blended. Gradually add broth, half and half, and softened cream cheese. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through, stirring constantly.

In a blender, process soup in batches until smooth. Or use an immersion blender.  Pour into bowls and serve immediately, or return to pot to keep warm (stir frequently-it will bake onto the pot easily.).  Garnish each bowl with crumbled bacon--optional.

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