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Curried Acorn Squash Soup

Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon
  • Total Time
    Prep: 50 min. Cook: 20 min.
  • Makes
    4-6 servings

Ingredients

  • 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

Directions

  • Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 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 15-20 minutes or until squash is very tender. Cool slightly.
  • In a food processor, 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.

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Reviews

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Average Rating:
  • Ira
    May 1, 2020

    Really simple to make and turned out perfectly delicious! Only mod I did was to add a teaspoon of minced ginger. Adds a nice little kick to it.

  • Brooke
    Jan 3, 2020

    No comment left

  • pstephens10
    Dec 3, 2018

    I made this to start our Thanksgiving dinner and it was phenomenal! Everyone said it was restaurant quality. We'll be making this again for sure.

  • Denise
    Nov 14, 2018

    Hubby loved this. I halved the curry powder because I was afraid but will add a little more next time. The nutmeg seemed to soothe the curry. I had to sub sour cream for the 1/2 and 1/2 I didn’t have. Very easy to make. Added cool peeled squash directly to saucepan with onion and curry. Used immersion blender to purée , and then added broth in batches before heating on low for 15-20 minutes. Blended nutmeg with sour cream and added, careful to not boil. Wonderful with a crisp salad.

  • 7833louis
    Nov 7, 2018

    This is a lovely soup..... and I don't even like curry! lol It's soooooo simple to make and what a flavorful combination of flavors. I used margarine instead and a combination of half and half and almond milk just to cut back on the saturated fats and cholesterol. Thanks for sharing. This is a keeper!

  • SConder52
    Oct 9, 2018

    This soup is amazing! I love curry and this had just the right amount - not overpowering at all. I’m making it again tomorrow...

  • gunnarsmom
    Nov 14, 2017

    LOVED this soup. I had never made squash soup, also a big hit with my husband.

  • sgronholz
    Feb 10, 2016

    What an outstanding recipe! I didn't have any half-and-half on hand, so I substituted coconut/almond milk. I also reduced the amount of curry to suit our tastes. I'll definitely be making this recipe again!

  • manpabrown
    Jan 30, 2015

    Christmas dinner starter - was a hit

  • murrell006
    Nov 1, 2014

    This was really good, however I did reduce the curry powder in half and that was plenty of flavor for us