Ingredients
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1 small onion, chopped
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2 tablespoons fresh minced garlic
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1 large celery
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3 tablespoons butter (for vegetarian use olive oil)
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2 tablespoons flour
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1/2 teaspoon dill weed
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1/4 teaspoon curry powder (can use more to taste)
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1 pinch cayenne pepper
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2 cups chicken broth
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1 1/2 cups whipping cream (can use evaporated milk)
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3 cups mashed cooked acorn squash
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salt and pepper
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7 slices bacon, cooked and crumbled (can use more)
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crouton
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2 teaspoons chicken bouillon granules
Instructions
- In a large saucepan, saute the onion with garlic (if using) and celery in butter.
- Stir in flour, bouillon powder, dill, curry and cayenne until blended.
- Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
- Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
- In a blender carefully process the soup in batches until smooth.
- Pour into bowls; garnish with bacon and croutons.
- Delicious!