Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped bacon

  2. 1 cup sliced leeks

  3. 1 cup cubed red-skin potatoes

  4. 1 cup cubed acorn squash

  5. 1 cup cubed butternut squash

  6. 1 cup cubed pumpkin

  7. 1 quart mild stock

  8. 1 cup cream

  9. 1 tablespoon chopped sage

  10. 1 tablespoon chopped parsley

  11. Salt and pepper

  12. 2 tablespoons brown sugar

  13. 1 acorn squash, hollowed out and cooked, to use as a serving bowl

Instructions Jump to Ingredients ↑

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


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