Ingredients Jump to Instructions ↓

  1. 3 bacon strips

  2. 1 cup finely chopped onion

  3. 2 garlic cloves, minced

  4. 2 cups mashed cooked winter squash

  5. 2 tablespoons all-purpose flour

  6. 1 can (12 ounces) evaporated milk, divided

  7. 3 cups chicken broth

  8. 1/2 teaspoon curry powder

  9. 1/2 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1/8 teaspoon ground nutmeg BREAKSTONE'S® Sour Cream , optional

Instructions Jump to Ingredients ↑

  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. 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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