Curried Acorn Squash Soup

This is an easy soup to make and it keeps well. This recipe is the result of wanting a change of pace from baked squash. The curry powder gives it a unique taste.


4 to 6 servings


3 medium acorn squash, halved and seeded
1/2 cup chopped onion
3 to 4 teaspoons curry powder
2 tablespoons butter
3 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
salt and pepper to taste
crumbled cooked bacon, optional


Preheat oven to 350°F (177°C). Place squash, cut side down, in a greased shallow baking pan. Bake for 35 to 40 minutes or until the squash is almost tender.

In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15 to 20 minutes or until squash is very tender. Cool slightly.

In a food processor or blender, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

Estimated Time

Preparation Time: 50 minutes
Cook Time: 20 minutes

Nutritional Information

1 serving (1 cup) equals 196 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 531 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.

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