Acorn Squash Soup

• 7 slices pumpernickel bread
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 dash salt
• 1 large garlic clove, minced
• 12 cup chopped onion
• 14 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon chicken bouillon granule
• 14 teaspoon dill weed
• 14 teaspoon curry powder
• 1 dash cayenne pepper
• 1 dash kosher salt
• 2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 3 cups mashed cooked acorn squash
• black pepper

1. Remove crust from bread.
2. With a cookie cutter, make desired shape.
3. Discard scraps.
4. In a small bowl, combine butter, olive oil and salt; brush over both sides of bread.
5. Place on a greased baking pan.
6. Bake in a preheated 300 degree oven for 10 to 15 minutes or until toasted.
7. Cool on a wire rack.
8. In a large saucepan, saute onion, garlic, and celery in 2T butter until tender, but not browned.
9. Stir in flour, bouillon, dill, curry and cayenne until well blended.
10. Cook 1 minute.
11. Gradually add broth and evaporated milk.
12. Bring to a boil; cook and stir for 2 minutes or until thickened.
13. Stir in mashed squash and pepper to taste and heat through.
14. In a blender, process the soup in batches until smooth.
15. REMEMBER to hold unto the cover of the blender or you'll have a mess.
16. Pour soup into bowls.
17. Garnish with pumpernickle cutouts.

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

Taken from www.food.com/recipe/acorn-squash-soup-285725 (may not work)