Wednesday, March 30, 2011

Squash Soup

  • 1 small onion
  • 1/4 cup chopped celery
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon curry powder
  • dash cayenne pepper
  • 2 cups chicken broth
  • 1 (12 ounce) can evaporated milk
  • 3 cups mashed cooked acorn squash
  • salt and pepper to taste
  • 1 cube cream cheese
optional: pasta, bacon crumbles, chives, cheese


  1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
  2. In a blender, process the soup and cream cheese in batches until smooth. Pour into bowls.

SO tasty! Because I fed this to Mike of course we garnished with cheese, however we did omit the bacon. I threw some leftover cold pasta into mine as well. Adding the cream cheese was also my doing. Nummy!

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