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Apr. 17, 2012
Ingredients for Autumn Acorn Squash Soup
By Rebekah Ranes, Appleton
1 small onion
1/4 cup chopped celery
2 tablespoons sweet cream butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon
1/2 teaspoon dill weed
1/4 teaspoon curry powder
dash cayenne pepper
2 cups chicken bone stock
1 can Eagle Brand® Sweetened Condensed Milk
3 cups cooked acorn squash, mashed
salt and pepper to taste
6 bacon strips, cooked and crumbled
SAUTÉ the onion and celery with butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne. Gradually add chicken stock and sweetened condensed milk.
BOIL for 2 minutes, stirring constantly. Add the squash, salt and pepper.
PLACE in blender; blend in batches until smooth. Pour into bowls; garnish with bacon.
Servings: 6 servings
Cook Time: 10 Minutes
(Recipe courtesy Eagle Brand.)