For .75 cents a little road side stand on my way home from work sells the best looking acorn squashes around (and a whole lot of other good fruits and veggies).
Typically we slice them in half and roast them in the oven, but I'd love to try a soup given it's texture and sweetness. Here is what I found!
Slightly adapted from Taste of Home
1 small onion
1/4 cup chopped celery
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon vegetable bouillon (or chicken)
1/4 teaspoon curry powder
1/2 teaspoon nutmeg (or allspice)
Dash cayenne pepper
2 cups chicken broth
1 can (12 ounces) evaporated milk
3 cups mashed cooked acorn squash
Salt and pepper to taste
5 bacon strips, cooked and crumbled
In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, curry, nutmeg and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
In a blender or with handheld emulsion blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.
Yield: 6 servings.