Acorn Squash Basil Soup Recipe
Rich squash soup that feeds a crowd or can be frozen in Ziploc bags.
Ingredients
- 2 large onion
- 1 cup chopped celery
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 4 Tbsp. beef base, or bouillon granules
- 3 tsp. dill weed
- 8 tsp. curry powder
- 2 tsp. chili powder
- 4 cans beef broth, + more if you need it
- 4 cans light coconut milk
- 12 cups mashed cooked acorn squash
- 2 cup fresh basil, chopped
- Tomatoes for garnishing
- Sour cream for garnishing
Instructions
- Cut acorn squash in half and place on baking sheet. Salt and pepper. Bake at 375 for 1 hour, or until tender.
- Allow squash to cool and scoop out of the shell into a large bowl. Set aside.
- In a large frying pan, saute onion and celery in butter. Stir in the flour, bouillon, dill, curry, chili powder until blended.
- Add in the broth and coconut milk. Bring to a boil; cook for 3-4 minutes.
- Add the mixture to a larger stock pot.
- Add the squash.
- Salt and pepper to taste.
- Stir in the fresh chopped basil.
- Serve with chopped tomatoes, a small amount of basil for garnishing, and a dab of sour cream (optional).