Acorn Squash Soup

All I can say is YUM! We had this with some yummy, crusty bread and it filled us right up!

Acorn Squash Soup

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon 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
• 1/2 cube cream cheese
• salt and pepper to taste
• 5 bacon strips, cooked and crumbled

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, add cream cheese at this point into one of the batches. Pour into bowls; garnish with bacon.