Halloween Acorn Squash Soup

• 7 slices pumpernickel bread
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• Dash salt
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granules
• 1/4 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
• Additional cayenne pepper, optional

1. Cut pumpernickel bread with bat- or cat-shaped 3-1/2-in. cookie cutters; discard scraps. Melt 2 tablespoons butter. In a small bowl, combine the butter, oil and salt; brush over both sides of cutouts. Place on an ungreased
2. . Bake at 300u0b0 for 10-15 minutes or until crisp and toasted. Remove to a wire rack to cool.
3. In a large saucepan, saute onion and celery in remaining butter until tender. Stir in the flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in squash; heat through. Cool slightly.
4. In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish servings with bat or cat cutouts; sprinkle with additional cayenne if desired.

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

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