Ingredients
3 bacon strips1 cup finely chopped onion2 garlic cloves, minced2 cups mashed cooked winter squash2 tablespoons all-purpose flour1 can (12 ounces) evaporated milk, divided3 cups chicken broth1/2 teaspoon curry powder1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmegSour cream, optional
Preparation
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.
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.
