This recipe for squash soup made its debut at the restaurant of Grand Portage Lodge during the North American Fur Trade Conference in 1981. It then became a staple on the dining room menu.
Squash Soup
This dish was served at the Grand Portage Lodge in Grand Portage, Minnesota, in the 1980s.
Servings: 8
Ingredients
- 3 c. frozen or fresh cooked squash
- 3 c. water
- ¼ c. onion, chopped
- ¼ c. celery, chopped
- 1 Tbsp. butter (to saute)
- salt and pepper to taste
- ½ tsp. dill weed
- 1 – 13 oz. can evaporated milk or light cream
- 1 Tbsp. butter, melted
- 2 Tbsp. flour
- ¼ lb. bacon, chopped, fried, and drained
Instructions
- Heat squash in water. Sauté onion and celery in butter and add to squash.
- Season with salt and pepper to taste. Add dill weed and evaporated milk, then heat through.
- Combine one tablespoon melted butter and flour; use to thicken soup, stirring until smooth. Add bacon and serve.
