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Acorn Squash Soup Recipe

"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."

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6 Servings
Prep/Total Time: 30 min.

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

Directions

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.

Acorn Squash Soup published in Quick Cooking September/October 2001, p44