Categories: Not Tried

Ingredients

• 1/2 cup chopped bacon
• 1 cup sliced leeks
• 1 cup cubed red-skin potatoes
• 1 cup cubed acorn squash
• 1 cup cubed butternut squash
• 1 cup cubed pumpkin
• 1 quart mild stock
• 1 cup cream
• 1 tablespoon chopped sage
• 1 tablespoon chopped parsley
• Salt and pepper
• 2 tablespoons brown sugar (optional)
• 1 acorn squash, hollowed out and cooked, to use as a serving bowl (optional)

Directions

1. In a large soup pot cook bacon slowly to render fat.

2. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.

3. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes.

4. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender.

5. Add cream and herbs.

6. Season to taste with salt and pepper; add brown sugar if desired.

7. To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon.

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