Ingredients
- 3 cups frozen or fresh cooked squash
- 3 cups water
- ¼ cup onion, chopped
- ¼ cup 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.
