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Soups & Stews
Autumn Acorn Squash Soup

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Sweetened condensed milk is the secret ingredient to making this savory, smooth and creamy soup recipe. Grab a spoon and enjoy!

Cook Time
10 minutes

Servings 6

Notes, Tips & Suggestions
Rebekah R., Appleton, Wis.
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Eagle Brand

  • 1 small onion
  • 1/4 cup chopped celery
  • 2 tablespoons sweet cream butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon curry powder
  • Dash cayenne pepper
  • 2 cups chicken bone stock
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  • 3 cups cooked acorn squash, mashed
  • Salt and pepper to taste
  • 6 bacon strips, cooked and crumbled

    1. SAUTE the onion and celery in butter in a large saucepan. Stir in flour, bouillon, dill, curry and cayenne pepper. Gradually add chicken stock and sweetened condensed milk.
    2. BOIL for 2 minutes. Add the squash, salt and pepper.
    3. PLACE in blender; blend in batches until smooth. Pour into bowls; garnish with bacon.
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