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Creamy Squash Soup Recipe

Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. "Serve with rolls, fruit and cheese," she suggests.

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Creamy Squash Soup Recipe

Prep/Total Time: 25 min.

Yield: 6-8 Servings

15 10 25

Ingredients

3 bacon strips
1 cup finely chopped onion
2 garlic cloves, minced
2 cups mashed cooked winter squash
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk, divided
3 cups chicken broth
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Sour cream, optional

Directions

In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender.
In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon. Yield: 6-8 servings.

Originally published as Creamy Squash Soup in Taste of Home October/November 1995, p12