Creamy Squash Soup


Gayle Lewis, field editor from Yucaipa, California, simmers a smooth full-flavored soup featuring whatever winter squash is available. 'Serve with rolls, fruit and cheese,' she suggests.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
6 servings


  • 3 bacon strips

  • 1 cup finely chopped onion

  • 2 garlic cloves, minced

  • 2 cups mashed, cooked winter squash

  • 2 tablespoons all-purpose flour

  • 1 (12 fluid ounce) can evaporated milk, divided

  • 3 cups chicken broth

  • ½ teaspoon curry powder

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • teaspoon ground nutmeg

  • ½ cup Sour cream


  1. In a 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 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.