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Need a reason to love squash? Me too! This is a recipe your kids will love in a thermos in their lunch!
Let’s be honest. Everything fall is pumpkin and squash this and that… yet your family turns their nose to their delicious taste! Are you not a squash lover? Â Neither was I until I tried THIS SOUP!
During the fall and winter months, my kids are constantly requesting soup for dinner. This is fine by me!
It’s easy to sneak a ton of vegetables into homemade soups, Â AND it makes packing lunch the next day a cinch.
Just pull out your trusty thermos container, and pack with some cracker, a small sandwich or side salad. Voila! Leftovers used up, and dinner has been transformed into a tummy warming lunch for the next day!
Ingredients
- 1/2 small red onion
- 1/4 cup of chopped celery
- 2 TB butter
- 1 TB and 1 tsp all-purpose flour
- 3/4 tsp chicken bouillon granules ( or vegetable substitute for you veggies)
- 1/4 tsp dill
- 1/8 tsp curry powder
- 2 tsp paprika
- 1 and 1/3 cups chicken or vegetable broth
- 12 oz of 2% milk
- 2 cups mashed cooked acorn squash
- pinch of chili powder
- 4 bacon strips, cooked and crumbled (optional for garnish)
Directions
- To cook the squash, pierce with fork a couple times. Then place uncut whole squash in the microwave for 5 mins. Take out, cut in half and scoop out seeds. Then place 1 of the halves of squash, cut side down in the microwave for 8 more mins. Repeat for other half. Scoop out squash and set aside.
- In a large saucepan, saute the onion and celery in butter.
- Stir in flour, bouillon, dill, curry, chili powder & paprika until blended.
- Gradually add broth and milk.
- Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
- In a blender, process the soup in batches until smooth.
- Pour into bowls; garnish with bacon.
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