by Rebekah R., Appleton, WI
Cooking Time: 10 minutes
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
3 cups cooked acorn squash, mashed
Salt and pepper to taste
6 bacon strips, cooked and crumbled
Saute 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.
Boil for 2 minutes. Add the squash, salt and pepper.
Place in blender; blend in batches until smooth. Pour into bowls; garnish with bacon.