Acorn Squash Soup

Ingredients

• 7 slices pumpernickel bread
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 dash salt
• 1 large garlic clove, minced
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon chicken bouillon granule
• 1/4 teaspoon dill weed
• 1/4 teaspoon curry powder
• 1 dash cayenne pepper
• 1 dash kosher salt
• 2 cups chicken broth
• 1 (12 ounce) can evaporated milk
• 3 cups mashed cooked acorn squash
• black pepper

Directions

1. 1

   Remove crust from bread. With a cookie cutter, make desired shape. Discard scraps.

2. 2

   In a small bowl, combine butter, olive oil and salt; brush over both sides of bread.

3. 3

   Place on a greased baking pan.

4. 4

   Bake in a preheated 300 degree oven for 10 to 15 minutes or until toasted.

5. 5

   Cool on a wire rack.

6. 6

   In a large saucepan, saute onion, garlic, and celery in 2T butter until tender, but not browned.

7. 7

   Stir in flour, bouillon, dill, curry and cayenne until well blended. Cook 1 minute.

8. 8

   Gradually add broth and evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in mashed squash and pepper to taste and heat through.

9. 9

   In a blender, process the soup in batches until smooth. REMEMBER to hold unto the cover of the blender or you'll have a mess.

10. 10

    Pour soup into bowls. Garnish with pumpernickle cutouts.