Acorn Squash Soup

Tiffany Howard

Acorn Squash Soup

1 onion

¼ cup chopped celery

2 TB butter

2 TB flour

1 chicken bouillon

½ tsp. dill weed

¼ tsp. curry powder

dash cayenne pepper

2 cups chicken broth

1 (12 oz) can evaporated milk

3 cups mashed, cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

In large saucepan, sauté 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.  Serves 6