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Creamy Acorn Squash Soup

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Acorn squash soup is just as tasty as butternut squash soup! Here’s how to make it happen…


  • 1 acorn squash, cut in pieces, seeds scooped out
  • 3/4 cup vegetable stock
  • 1/4 to 1/2 cup half and half creamer (or light cream)
  • 2 tsp curry
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg


  1. Place acorn pieces in pan filled 1/4 way with water in oven at 400F for 30 to 40 minutes or until tender.
  2. Once squash is soft and cooled off, peel off skin.
  3. Place all ingredients in food processor, and blend well until desired consistency!





About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. Pingback: Acorn Oatmeal « be filled up

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