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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The recipe for this thick and creamy soup was given to me by a fellow squash lover, reports Dorrene Butterfield from her home in Lincoln, Nebraska. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. Ingredients:
1 small onion |
1/4 cup chopped celery |
2 tablespoons butter |
2 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.
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