Autumn Acorn Squash Soup

  • Servings: servings
  • Serving Size: 6
  • Nutrition: See Below
  • Prep Time: 30 Minutes
  • Cook Time: 10 Minutes

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 2 cups chicken broth
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 cups cooked and mashed acorn squash
  • 3/4 teaspoon salt
  • 6 strips bacon

Instructions

  • MELT butter in 3-quart saucepan over medium heat. Add onion and celery, sauting until softened. Stir in flour, boullion, dill, curry and cayenne. Gradually add chicken stock and milk. Bring to a boil; cook and stir 2 minutes. Stir in squash, salt and pepper. Cook until heated through. Allow soup to cool slightly.
  • PROCESS soup in batches in food processor or blender carefully until smooth. Pour into bowls; garnish with crumbled bacon.
Close Print