Acorn Squash Basil Soup Recipe
Rich squash soup that feeds a crowd or can be frozen in Ziploc bags.
or bouillon granules
cans beef broth
+ more if you need it
cans light coconut milk
mashed cooked acorn squash
Tomatoes for garnishing
Sour cream for garnishing
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).
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Reluctant Entertainer - Acorn Squash Basil Soup Recipe