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
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In a large soup pot cook bacon slowly to render fat.
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When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish.
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In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes.
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Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender.
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Add cream and herbs.
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Season to taste with salt and pepper; add brown sugar if desired.
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To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon.