Curried Acorn Squash Soup

3 medium acorn squash, halved and seeded
1/2 cup chopped onion
3 to 4 teaspoons curry powder
2 tablespoons butter or margarine
3 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Crumbled cooked bacon, optional

Place the squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender.

In a saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth.

Cook over medium heat for 15-20 minutes or until squash is very tender. In a food processor or blender, process the squash mixture until smooth; return to saucepan.

Stir in cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired. Makes 4-6 servings.