Halloween Acorn Squash Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Add this warming soup to your next boo-fest and your guests are sure to enjoy it! 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 king arthur unbleached 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 |
Directions:
1. 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. 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. 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. Yield: 7 servings.
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