Acorn Squash Soup by Jen

Recipe from: Taste of Home 2002 Quick Cooking Annual Recipes

Prep/Total Time: 30 min.

Yield: 6 Servings (I doubled this recipe to serve 6 adults)      

        

Ingredients:

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon Dill Weed
• 1/4 teaspoon curry powder
• Dash cayenne pepper
• 2 cups chicken broth
• 1 can (12 ounces) evaporated milk
• 3 cups mashed cooked acorn squash
• Salt and pepper to taste
• 5 bacon strips, cooked and crumbled

Assembly: 

• In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
• In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.

Serving Day:

Thaw, Heat through, garnish with bacon and serve.