Creamy squash soup

6 Servings

Ingredients

Quantity Ingredient
3 slices Bacon
1 cup Onion, finely chopped
2 Cloves garlic, minced
2 cups Mashed cooked winter squash
2 tablespoons All-purpose flour
1 can (12 ounce) evaporated milk, divided
3 cups Chicken broth
½ teaspoon Curry powder
½ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Ground nutmeg
Sour cream, optional

Directions

In a saucepan or Dutch oven, cook bacon until crisp; crumble and set aside.

Drain all but 1 Tbsp. drippings; saute onion and garlic in drippings until tender. In a blender or food processor, puree squash, flour1/3 cup of milk and onion mixture; add to pan. Add broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servingswith a dollop of sour cream, if desired. Sprinkle with bacon. Yield: 6-8 servings. Submitted by: Gayle Lewis, Yucaipa, CA MC formatting by bobbi744@...

Recipe by: Taste of Home Magazine, Oct/Nov., p. 12 Posted to MC-Recipe Digest V1 #388 by Roberta Banghart <bobbi744@...> on Jan 25, 1997.

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