Acorn Squash Soup

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

Sauté the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and condensed milk. Boil 2 minutes.

Add squash, salt and pepper, blend in batches until smooth.

Pour into bowls, garnish with bacon in the middle of the bowl, can add some chopped parsley in for flavor and presence.


Calypso Basics by Reston Lloyd Melamine Bowl, Set of 6, White

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