Creamy Acorn Squash Soup
(2 votes, average 5.00 out of 5)
Written by Shiloah Baker   

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This is such a yummy dinner—all the tastes and aromas of fall. If you like, you can add a little nutmeg to the top. This is wonderful on a chilly evening, so comforting and delicious. The pumpkin flavor is subtle and a good foil for the spicy/salty combo of the sausage.
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Acorn Squash soup

~A Baker Family Recipe~

We created this recipe to go along with almost one hundred acorn squash we were blessed with.  We've made it several times.  It is delicious.   From our family to yours---enjoy!

Ingredients:


•    4 acorn squash
•    1 ½ cups half and half
•    2 T. chicken bouillon crystals
•    2 quarts water
•    1 small onion, diced
•    1 package bacon
•    1 T salt
•    ½ tsp. freshly cracked black pepper

Directions:


Slice the acorn squash in half and place sliced-side up in a baking dish.  Fill the bottom of the dish with water and cover with tin foil.  Bake in the oven at 400 degrees for 30 minutes.


Allow the squash to cool once removed from the oven.  Slice inside the skin into cubes.  Then gently remove the cubes from the skin with a fork.


Place squash, water, half and half, bouillon, salt and pepper in a large pot on medium-high heat.  Meanwhile fry the bacon.  Crumble the bacon and then sauté the onions in the bacon grease.  Add bacon and onions to the soup and allow to boil until squash is tender.

 

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Shiloah Baker
About the author:

She is the creator and Editor-in-Chief of the Homemaking Cottage & Company. Her favorite aspect of homemaking is being a homeschooling mom of eight. She enjoys the role of homemaker and hopes to ignite the passion for this art/lifestyle for millions of women globally.  Her other loves include: being an entrepreneur, writer, author, runner, crafter, foodie, seamstress, reader, and hostess. She is a lover of religion, life, classic books, children, red lipstick, jewelry, and beautiful things.

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