This Autumn Acorn Squash Soup is fantastic for when the leave turn and there is a slight chill in the air.
Directions
1Saute the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk.;
2Boil for 2 minutes. Add the squash, salt and pepper.;
3Place in blender, blend in batches until smooth. Pour into bowls, garnish with bacon.
Ingredients
1 small onion;
1/4 cup chopped celery;
2 tablespoons sweet cream butter;
2 tablespoons all-purpose flour;
1 teaspoon chicken bouillon;
1/2 teaspoon dill weed;
1/4 teaspoon curry powder;
Dash cayenne pepper;
2 cups chicken bone stock;
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk;
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