Recipe - Creamy Squash Soup

3 sl Bacon
1 cup Onion, finely chopped
2 Cloves garlic, minced
2 cup Mashed cooked winter squash
2 tablespoon Allpurpose flour
1 cn (12 ounce) evaporated milk,
divided
3 cup Chicken broth
One half teaspoon Curry powder
One half teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Ground nutmeg
Sour cream, optional

In a saucepan or Dutch oven, cook bacon until crisp; crumble and set aside.
Drain all but 1 Tbsp. drippings; saute onion and garlic in drippings until
tender. In a blender or food processor, puree squash, flour1/3 cup of milk
and onion mixture; add to pan. Add broth, curry powder, salt, pepper,
nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2
minutes. Top servingswith a dollop of sour cream, if desired. Sprinkle with
bacon. Yield: 68 servings. Submitted by: Gayle Lewis, Yucaipa, CA MC
formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Oct/Nov., p. 12

Posted to MCRecipe Digest V1 #388 by Roberta Banghart
bobbi744@sojourn.com on Jan 25, 1997.