Cream of Corn and Acorn Squash Soup | RICARDO

Ingredients

• 3 cups (450 g) 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, chopped
• 1 cup (250 ml) milk
• 1 can (14 oz/398 ml) creamed corn
• 2 cups (350 g) corn kernels, cooked (about 2 ears of corn)