Creamy Squash Soup

Name: Creamy Squash Soup
Ingredients: 3 bacon strips; 1 cup finely chopped onion; 2 garlic cloves, minced; 2 cups mashed cooked winter squash; 2 tablespoons all-purpose flour; 1 can (12 ounces) evaporated milk, divided; 3 cups chicken broth; 1/2 teaspoon curry powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; Sour cream, optional

12 ingredients

2 steps

Ingredients

3 bacon strips
1 cup finely chopped onion
2 garlic cloves, minced
2 cups mashed cooked winter squash
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk, divided
3 cups chicken broth
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Sour cream, optional

Directions

1

In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender.
2

In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.