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Title: Creamy Squash Soup Categories: Bacon, Onions, Soups, Squash, Not sent Yield: 6 Servings 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 |