Name: Halloween Acorn Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 7
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 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Halloween Acorn Squash Soup

1. 7 slices pumpernickel bread -

2. 4 tablespoons butter, divided -

3. 1 tablespoon olive oil -

4. Dash salt -

5. 1/2 cup chopped onion -

6. 1/4 cup chopped celery -

7. 2 tablespoons all-purpose flour -

8. 1 teaspoon chicken bouillon granules -

9. 1/4 teaspoon dill weed -

10. 1/4 teaspoon curry powder -

11. Dash cayenne pepper -

12. 2 cups chicken broth -

13. 1 can (12 ounces) evaporated milk -

14. 3 cups mashed cooked acorn squash -

15. Additional cayenne pepper, optional -

How to cook deliciously - Halloween Acorn Squash Soup

1. Stage

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. Stage

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. Stage

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.