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Acorn Squash Soup
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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
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.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |