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.