Butternut Squash and Curry Cream Acorn Soup by Chef Klaus Mueller

Makes 93 servings


Butternut Squash
Cut squash, onions, garlic and basil and mix together. Combine milk and Curry Soupmix blend and cover to let marinate overnight. Saute squash mixture in butter without the liquid in a tall pot. Keep remaining liquid and set aside. Add 1 cup of water to deglaze, add remaining liquid and Chicken Base, mix well and bring to a boil. Remove from heat and puree.

Acorn Squash
Cut top of acorn and set aside. Gut middle of acorn squash removing the seeds completely. Seeds can be discarded or toasted, as desired. Bake greased acorn squash in oven at 350°F.


Place acorn squash on desired plate, pour butternut squash puree in acorn, or soup plate/bowl.

Specialty Ingredients:

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Butternut Squash
1 Butternut squash, large
2 Vidalia sweet onion, medium
3 oz Garlic
8 Basil leaves, large
1 qt Milk
3 oz Curry Soupmix
1 qt Water
1 oz Chicken Base
2 oz Butter

Acorn Squash
1 Acorn squash, medium