Creamy Squash Soup

Ingredients

• 3  bacon 
• 3 cups chicken broth 
• 0.5 teaspoon curry powder 
• 12 ounces evaporated milk divided canned
• 2 tablespoons flour all-purpose
• 2  garlic clove minced
• 0.1 teaspoon nutmeg 
• 1 cup onion finely chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 8 servings cream sour
• 2 cups winter squash cooked mashed

Equipment

• food processor
• frying pan
• sauce pan
• blender
• dutch oven

Directions

1. In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside.
2. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender.
3. In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan.
4. 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.
5. Sprinkle with bacon.