Butternut Squash Soup with Ellen Marie Wiseman

6-8 strips bacon (can you ever have enough bacon?)

1 cup chopped onion

2 garlic cloves, minced

2 cups mashed, cooked butternut squash (I bake mine for the best flavor…frozen squash doesn’t do this soup justice!)

2 tablespoons flour

1 can (12 oz.) evaporated milk, divided

2 cans cream of chicken soup

1-1 1/2 cups water (larger amount if soup is extra thick)

1/2 teaspoon curry

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg

Sour Cream

In saucepan or dutch oven, cook bacon until crisp. Crumble and set aside. Sauté onion and garlic in drippings until tender. Add flour, squash, and 1/3 cup of evaporated milk. Puree using a hand blender (or food processor and return to pan). Add the rest of the evaporated milk and remaining ingredients, except sour cream and bacon. Bring to a boil over medium heat and simmer for two minutes, stirring frequently. Top each serving with a dollop of sour cream and sprinkle with bacon.