Below is a healthy recipe that is perfect for the Fall season, it is also braces-friendly so the whole family can enjoy this meal.
Original recipe makes 6 servings
1/4 tsp. curry powder
1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon (optional).