- 1 small onion, diced
- 1/4 cup chopped celery
- 2 T butter
- 2 T flour
- 1 t chicken bouillon
- 1/2 t dill
- 1/4 t curry powder
- dash cayenne pepper
- 2 cups chicken broth
- 1 (12 oz) can evaporated milk
- 3 cups mashed cooked acorn squash
- salt, pepper
- 5 strips bacon for garnish (if desired)
- Cut squash in half, scoop out stringy flesh, wrap each half in foil and bake at 400 for one hour. Scoop out flesh and set aside.
- In saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk.
- Bring to boil, cook and stir for 2 minutes. Add squash, salt, and pepper; heat through.
- In blender, process soup in batches until smooth, or mix with hand blender. Pour into bowls and garnish with bacon.