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Ingredients
| onions (chopped): 1/4 cup |
| celery (chopped): 1/4 cup |
| unsalted butter: 2 sticks |
| all-purpose flour (unsifted): 2 tsp |
| chicken bouillon: 1 tsp |
| fresh dill weed (sprigs): 1/2 tsp |
| curry powder: 1/4 tsp |
| cayenne pepper: 1/8 tsp |
| chicken broth: 2 cups |
| evaporated milk: 2 cups |
| acorn squash (cubed): 3 cups |
| black pepper: 1 dash |
| bacon: 5 strips (cooked) |
Acorn Squash Soup
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- 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.