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Creamy Squash Soup Recipe

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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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings

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

  1. 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.
  2. 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

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Reviewed Aug. 29, 2012

"Super easy & very delicious! I needed something to do with leftover squash that had already been salter & peppered, this recipe was great!"

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