HALLOWEEN ACORN SQUASH SOUP RECIPE - (4.9/5)

Halloween Acorn Squash Soup Recipe - (4.9/5) image

Provided by á-10360

Number Of Ingredients 15

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7 slices pumpernickel bread
4 tablespoons butter, divided
1 tablespoon California Olive Ranch® 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 (12 ounce) can evaporated milk
3 cups mashed cooked acorn squash
Additional cayenne pepper, optional

Steps:

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. 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. 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.