- In a pot, combine the squash and broth. Cover and cook over medium-high heat until the squash is tender, about 15 minutes. Purée until smooth.
- In another pot, brown the bacon over medium meat. Remove any excess fat, if needed. Add the onion, celery and garlic and cook until tender, stirring continuously. Add the milk, squash purée, creamed corn and corn kernels. Simmer for about 5 minutes over low heat. Season with salt and pepper.
Acorn squash is easily identified by its deep ribs and dark green and smooth skin. Its orange-yellow flesh is not as sweet as butternut squash, which looks like a big pear. It can be found in supermarkets throughout the year.