Butternut and Acorn Squash Soup

Ingredients

• 3 cups acorn squash cooked mashed
• 2 tablespoons butter 
• 1 dash cayenne pepper 
• 0.3 cup celery chopped
• 1 teaspoon chicken soup base 
• 2 cups chicken broth 
• 5  bacon strips crumbled cooked
• 0.3 teaspoon curry powder 
• 0.5 teaspoon dill weed 
• 12 ounce evaporated milk canned
• 2 tablespoons flour all-purpose
• 1 small onion 
• 8 servings salt and pepper to taste

Equipment

• food processor
• frying pan
• oven
• pot
• blender
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the squash halves cut side down in a baking dish.
3. Bake 45 minutes, or until tender.
4. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
5. Melt the butter in a skillet over medium heat, and saute the onion until tender.
6. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
7. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through.
8. Garnish with parsley, and serve warm.