close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Dilled Squash Soup

Ingredients
  • 2 large acorn squashes, 4 lbs (2kg)
  • 8 apples peeled, cored and quartered, 2 1/2 lbs (1.25 kg)
  • 2 large onions, chopped
  • 4 cups broth
  • 1 tbsp dried dill seed or 2 tsp dried dill weed
  • 1/2 tsp dried leaf thyme
  • 1/2 tsp salt
  • 2 cups water or milk
Instructions

To make the squash easier to peel, place 1 squash in the microwave and cook on high for 2 min. Repeat with second squash. Slice in half and remove seeds. Slice off peel. [if you feel more comfortable, make squash in your usual method] Cut into large cubes. In large saucepan, combine squash cubes and remaining ingredients except for the milk. Cover and bring to a boil over medium high heat. Reduce heat and simmer, covered and stirring occaisionally until the squash is very tender, about 35 minutes. Puree in several batches in a blender or food processor. If making ahead, pour puree into containers or self-sealing storage bags and refridgerate up to 3 days or freeze. Do not add milk. If serving right away, however, return to saucepan. Then, stir in milk, adding additional water until as thin as desired. Heat, stirring often over medium-low heat until hot but not boiling. Keeps in freezer one year. To Reheat: Place a little water in bottom of saucepan just wide enough to hold frozen soup. Add soup. Cover and reheat slowly. Stir often. When piping hot, stir in milk or water until as thin as desired.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo