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.
The acorn squash is easily identified by its deep ribs and it’s dark green and smooth skin. Its orange-yellow flesh is not as sweet than the butternut squash, which looks like a big pear. It is found almost anytime in supermarkets.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.