OK…Seriously I LOVE SQUASH. I told you I did. This soup was AMAZING even Ernie liked it (which doesn’t like soup very often). It was the best soup I’ve had in a long time.
ACORN SQUASH CURRY SOUP
1 small onion
1/4 cup chopped celery (I doubled it)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed (I didn’t have it and it turned out ok)
1/4 teaspoon curry powder (I doubled it, per recommendation but I thought it was a little strong so I guess it depends on how much you like curry )
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk (I used half and half)
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled ( I used real bacon bits and it turned out perfect)
1. 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.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.