Acorn Squash Soup

submitted by Chris

This is the recipe Uncle David posted on facebook recently and it is so good. Aunt Judy mentioned that she used a winter squash other than acorn, and it was still good. I think you could use any winter squash you have on hand.

3 cups mashed acorn squash

1/4 cup chopped celery

1 small onion, chopped

2 tablespoons butter

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder (or more, to taste)

dash cayenne pepper (or more)

2 cups chicken broth

12 oz. fat free half and half

4 oz cream cheese

David suggested preparing the squash this way: put whole squash in microwave, cook for 5 minutes. Cut in half, remove seeds and fibers, place cut side down on plate, return to microwave for 6-8 minutes (till it starts to "wilt").  Let it cool, scoop out the squash and mash.  (Note: My squash was pretty soft at this point, and I just mashed it a bit with a fork.) Set aside.

Cook onion and celery in butter in large sauce pan. Add bouillon granules, dill weed, curry powder, and cayenne pepper, stir until well mixed. Gradually add chicken broth, half and half, and cream cheese, bring to boil, stirring constantly, and boil for 2 minutes. Add squash and salt and pepper to taste (I didn't think it needed more salt and pepper and neither did Dad). Blend in batches in a blender (or use an immersion blender) and serve immediately, or return to pot to keep warm, but be sure to keep stirring as it will scorch easily.  Garnish with crumbled bacon, if desired.

I doubled this recipe, because it seems to have been "undoubled" (what am I going to do with 4 oz of leftover cream cheese?). I hope it freezes well, although we liked it so much, it may not last long enough to freeze the leftovers...