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.