Acorn Squash Soup

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• Dash cayenne pepper
• 2 cups chicken broth
• 1 can (12 ounces) evaporated milk
• 3 cups mashed cooked acorn squash
• Salt and pepper to taste
• 5 bacon strips, cooked and crumbled

1. In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.

onion, celery, butter, flour, chicken bouillon granules, dill weed, curry powder, cayenne pepper, chicken broth, milk, mashed cooked acorn, salt, bacon strips

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