~Acorn Squash Soup~ 1 small onion 1/4 c. chopped celery 2 tbsps. butter or margarine 2 tbsps. flour 1 tsp. chicken bouillon granules 1/2 tsp. dill weed 1/4 tsp. curry powder dash cayenne pepper 2 c. chicken broth 1 can (12 oz.) evaporated milk 3 c. mashed cooked acorn squash salt and pepper to taste 5 bacon strips, cooked and crumbled In a large saucepan, saute the 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. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon. Yield: 6 servings.
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