What’s New For Dinner? : Acorn Squash Soup

February 1, 2011 12:20 pm · 0 comments

Welcome to my series called “What’s New For Dinner?” This is going to be a weekly posting sharing a new recipe that I have tried throughout the week. This is my way of keeping our meals from getting boring and attempting to try new foods. I’m doing this fun challenge with my friend, Jenn from Super Jenn. So check her site for what she’s tried this week, too!

Between my son’s birthday party and being at a conference most of the week, I honestly didn’t get to squeeze in a new recipe last week. The night before I left for my trip, I stood there with all my ingredients ready to make this next recipe and I decided that spending that last bit of time with the kids was my higher priority. So first thing when I got back, I whipped up a batch of the recipe I had chosen for last week which was Acorn Squash Soup.

I had some leftover squash from the CSA I belonged to and I was looking for a unique recipe to use it in. My hubby isn’t very fond of squash and when I saw this one, I thought it might be one he might like, though.

You have to start off with some prep work of cutting the onion, dicing celery, cooking the bacon and cooking the squash. Once you get the prep work done, the rest of the recipe goes fairly fast. If you wanted to save a little time, you could probably use real bacon bits from a jar, since the bacon is really just sprinkled on top of the soup for a little extra flavor. (I’m wishing I had chopped mine up finer instead of bigger chunks.) I personally like to microwave my bacon using this Presto Microwave Bacon Cooker so I just had that going while I was chopping up veggies. But here’s a tip: If you are like me and find it impossible to cook and chop bacon without eating it, you may want to cook up 6 slices instead of 5!  I just cooked the whole package hoping to save some for sandwiches the next day but my kids and hubby stole them on me! :)

To cook the squash, I microwaved mine in an 8×8 pan with a little water in it. (The squash was cut in half, seeds/strings removed and turned upside down.) I want to say it took closer to 12-15 minutes per half. If I had followed the directions on the squash for cooking in the oven, it would have taken 40 minutes.  I was able to mash up the first half while I was waiting for the second half to cook, so it worked out real nice. Just be very careful when removing these from your microwave as the dish, squash and water will be very hot.

After having all my ingredients cooked, chopped and measured correctly, I started sauteing the onions and celery in the butter I had melted in the pan.

Next, I added the flour and spices mixture and stirred them until blended.

Then I gradually added the chicken broth and evaporated milk, stirring frequently, until it boiled for about 2 minutes.

Next I added the salt, pepper and the squash that I had cooked and mashed up with a fork beforehand, stirring that into the recipe. Then came the fun part. You need to blend the soup. I didn’t want to mess with a blender so I looked online for a deal for an Immersion Hand Blender and ended up finding a good price on Amazon for it. (Yup, that’s where that deal came from!) :)  It was so easy to blend and I’m so glad I picked one of these up. I plan on using it for a lot of soups coming up. Just be careful and follow all manufacturer’s directions when using this. I was very happy with how easy it was to clean and I didn’t have to mess with pouring this into the blender in batches.

The end result:

The verdict:

When my hubby saw it, he wasn’t sure if it was cheese soup or what. After tasting it, he said that if I hadn’t told him it was squash, he might not have guessed that’s what it was. I was in complete shock that he liked it. It just has this super creamy texture and it’s delicious! I think part of why it’s so tasty is that little bit of curry powder. My kids did eat theirs but I think next time I make it, I’ll put theirs in a bread bowl since they like dipping things.

I think this recipe is perfect for the fall when squash is in season and the weather typically gets a little cooler. I definitely will be making it again–I am actually looking forward to the leftovers!

So that’s my recipe for last week. I will still have a new one coming at you on Friday for this week. Did any of you try to make anything new this last week? I’d love to hear your stories!

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