Cream of Corn and Acorn Squash Soup
Cream of Corn and Acorn Squash Soup
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  • 3 cups (750 ml) acorn squash, peeled and cubed
  • 3 cups (750 ml) chicken broth
  • 6 slices bacon, finely chopped
  • 1 onion, chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup (250 ml) milk
  • 1 can 14 oz (398 ml) creamed corn
  • 2 cups (500 ml) corn kernels, cooked (about 2 ears of corn)
  • Salt and pepper
  • Preparation
  • In a saucepan, combine the squash and broth. Simmer, covered, until tender, about 15 minutes. Purée until smooth.
  • In a pan, brown the bacon. Remove any excess fat, if necessary. Add the onion, celery and garlic and cook until tender. Add the milk, squash purée, creamed corn and corn kernels. Simmer for about 5 minutes over low heat. Season with salt and pepper.
  • Description
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