Ingredients

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken buillon granules
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• Dash cayenne pepper
• 2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 3 cups mashed, cooked acorn squash
• Salt and pepper to taste
• 5 bacon strips, cooked and crumbled

Directions

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.

Servings: 6

Prep Time: 20 minutes

Cook Time: 10 Minutes

Source: Allrecipes.com (Dorrene Butterfield)