Creamy Squash Soup

Creamy Squash Soup

Image courtesy: thelemonbowl.com

Ingredients

  • 3 bacon strips
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 cups mashed, cooked winter squash
  • 2 tablespoons all-purpose flour
  • 1 (12 fluid ounce) can evaporated milk, divided
  • 3 cups chicken broth
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Sour cream

Directions

In a saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. In a blender or food processor, puree squash, flour, 1/3 cup 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 servings with a dollop of sour cream if desired. Sprinkle with bacon.

Creamy Squash Soup
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