Squash Bisque

1 small onion, chopped

1/4 c. chopped celery

2 T. butter

2 T. flour

1 t. chicken bouillon granules

1/2 t. dill weed

1/4 t. curry powder

Dash cayenne pepper

Dash nutmeg

1/4 c. grated cheese

2 c. chicken broth

1 can (12 oz.) evaporated milk

3 c. mashed cooked squash (acorn, Hubbard, butternut)

Salt and pepper to taste

In large sauce pan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry, nutmeg and cayenne until blended. Gradually add broth and milk. Bring to boil and cook for 2 minutes, stirring constantly. Add squash, salt, pepper and cheese and heat. Garnish with bacon crumbles.

Makes 6 servings.

(Recipe courtesy of Didi Lawson, photo courtesy of Pirijo Silver.)