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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. Serve with rolls, fruit and cheese, she suggests. Ingredients:
3 bacon strips |
1 cup finely chopped onion |
2 garlic cloves, minced |
2 cups mashed cooked winter squash |
2 tablespoons king arthur unbleached 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. Yield: 6-8 servings.
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