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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This looks delicious. It was given me by a coworker who says her Mother makes it every Thanksgiving. Prep time does not include the time to cook and mash the acorn squash. Ingredients:
7 slices pumpernickel bread |
2 tablespoons butter, melted |
1 tablespoon olive oil |
1 dash salt |
1 large garlic clove, minced |
1/2 cup chopped onion |
1/4 cup chopped celery |
2 tablespoons butter |
2 tablespoons flour |
1 teaspoon chicken bouillon granule |
1/4 teaspoon dill weed |
1/4 teaspoon curry powder |
1 dash cayenne pepper |
1 dash kosher salt |
2 cups chicken broth |
1 (12 ounce) can evaporated milk |
3 cups mashed cooked acorn squash |
black pepper |
Directions:
1. Remove crust from bread. With a cookie cutter, make desired shape. Discard scraps.
2. In a small bowl, combine butter, olive oil and salt; brush over both sides of bread.
3. Place on a greased baking pan.
4. Bake in a preheated 300 degree oven for 10 to 15 minutes or until toasted.
5. Cool on a wire rack.
6. In a large saucepan, saute onion, garlic, and celery in 2T butter until tender, but not browned.
7. Stir in flour, bouillon, dill, curry and cayenne until well blended. Cook 1 minute.
8. Gradually add broth and evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mashed squash and pepper to taste and heat through.
9. In a blender, process the soup in batches until smooth. REMEMBER to hold unto the cover of the blender or you'll have a mess.
10. Pour soup into bowls. Garnish with pumpernickle cutouts.
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