| Prep time: | 20 Min |
| Cook time: | 10 Min |
| Ready in: | 30 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 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 (12 ounce) can evaporated milk
* 3 cups mashed cooked acorn squash
* salt and pepper to taste
* 5 bacon strips, cooked and crumbled
DIRECTIONS
* 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.
