Curried Acorn Squash Soup

• 3 medium acorn squash, halved and seeded
• 1/2 cup chopped onion
• 3 to 4 teaspoons curry powder
• 2 tablespoons butter
• 3 cups chicken broth
• 1 cup half-and-half cream
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Crumbled cooked bacon, optional

1. Place squash, cut side down, in a greased shallow baking pan. Bake at 350u0b0 for 35-40 minutes or until the squash is almost tender.
2. In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
3. In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

acorn squash, onion, curry powder, butter, chicken broth, cream, ground nutmeg, salt, bacon

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