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Acorn Squash Soup

1 small onion
1/4 cup chopped celery
2 tablespoons butter or margarine
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

Printed from tasteofhome.com Jul 20, 2008

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Acorn Squash Soup cont.

In a large saucepan, saute the 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; garnish with bacon.

Yield: 6 servings.