Autumn Acorn Squash Soup

Autumn Acorn Squash Soup Recipe http://themavinsgroup.comWarm up by making this award-winning smooth, creamy acorn squash soup with a touch of curry. The recipe is from Rebekah R. in Appleton, Wisconsin where she took first place in the savory category of the Eagle Brand Sweet Secret Recipe and Essay Contest.

Autumn Acorn Squash Soup

Serves: 6

Cooking Time: 10 minutes

1 small onion
1/4 cup chopped celery
2 tablespoons sweet cream butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon
1/2 teaspoon dill weed
1/4 teaspoon curry powder
Dash cayenne pepper
2 cups chicken bone stock
1 (14-ounce) can sweetened condensed milk
3 cups cooked acorn squash, mashed
Salt and pepper to taste
6 bacon strips, cooked and crumbled

SAUTE the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry, and cayenne pepper. Gradually add chicken stock and sweetened condensed milk.

BOIL for 2 minutes. Add the squash, salt, and pepper.

PLACE in blender; blend in batches until smooth. Pour into bowls; garnish with bacon.