Acorn Squash Soup

1 small onion
1/4 cup chopped celery
2 tbsp butter
2 tbsp flour
1 tsp chicken bouillon
1/2 tsp dill weed
1/4 tsp curry powder
dash cayenne pepper
2 cups chicken broth
1 (12 oz) cqn evPORted milk
3 cups mashed and cooked acorn squash
salt and pepper to taste
5 bacon strips cooked and crumbled

1. In a large saucepan saute the onions and celery in butter. Stir in flour, bouillon, dill, curry, cayenne, and bacon unitl blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes.
2. In a blender, process the soup in batches until smooth.

Number of Servings: 6

Recipe submitted by SparkPeople user DE40EF1661.