Receta Acorn Squash Soup
You need:
- 1/4 cup celery (you can also add some onion if you like)
- 2 tbs butter
- 2 tbs flour
- 1 tsp chicken bouillon granules
- 1/2 tsp dill weed
- 1/4 tsp curry powder
- dash of cayenne pepper
- 2 cups chicken broth
- 1 12oz can evaporated milk
- 3 cups mashed cooked acorn squash*
- salt and pepper
- 5 strips bacon, cooked and crumbled
* I used 2 small acorn squash. Cut them in half, place face down on a baking sheet and bake at 375F for 30-40 minutes. When cooked scrape the flesh into a bowl.
In a large saucepan, melt the butter and saute the celery for a few minutes until it softens. Stir in the flour, bouillon, dill weed, curry powder and cayenne pepper. Slowly add the broth and the milk, stirring well. Bring to a boil and cook for about 2 minutes, stirring constantly.
Add the squash and season to taste with salt and pepper.
Heat through and serve, with crumbled bacon sprinkled on top.
If you prefer a smooth soup you can run it through a blender first, but it's not a particularly chunky soup to begin with.
We had some left over and will finish it tonight with some added chicken and broth to stretch it out a bit.