Creamy Squash Soup

Title:
Creamy Squash Soup

Yield:
6 Servings

Categories:
Bacon,
Onions,
Soups,
Squash




Ingredients:





     3 sl Bacon


     1 c  Onion, finely chopped


     2    Cloves garlic, minced


     2 c  Mashed cooked winter squash


     2 tb All-purpose flour


     1 cn (12 ounce) evaporated milk,


          -divided


     3 c  Chicken broth


   1/2 ts Curry powder


   1/2 ts Salt


   1/4 ts Pepper


   1/8 ts Ground nutmeg


          Sour cream, optional






 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@sojourn.com


 


 Recipe by: Taste of Home Magazine, Oct/Nov., p. 12


 


 Posted to MC-Recipe Digest V1 #388 by Roberta Banghart


 
on Jan 25, 1997.