Creamy Squash Soup

• 3 bacon strips
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 2 cups mashed cooked winter squash
• 2 tablespoons all-purpose flour
• 1 can (12 ounces) evaporated milk, divided
• 3 cups chicken broth
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• Sour cream, optional

1. In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender.
2. In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.

bacon strips, onion, garlic, mashed cooked winter, flour, milk, chicken broth, curry powder, salt, pepper, ground nutmeg, sour cream

Taken from www.tasteofhome.com/recipes/creamy-squash-soup/ (may not work)