Squash Soup

Ingredients

• 1 small onion
• 1/4 cup chopped celery
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 5 teaspoons Orrington Farms Broth Base (or 1 tsp chicken bullion)
• 1/2 teaspoon dill weed
• 1/4 teaspoon curry powder
• smidgen cayenne pepper
• 2 cups water
• 12 ounces whole milk
• 3 cups mashed cooked squash (Acorn, Pumpkin, and Butternut all work well)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon.