Cut skin from bacon, then dice. In a large saucepan, heat oil, add bacon, onion and celery. Cook over medium heat until vegetables are soft. Peel squash, remove seeds and dice. Add to vegetables along with the sage.
Pour over stock and bring to a boil. ADd salt and pepper, then simmer, partially covered, 20 to 30 minutes until squash is soft.
Puree in batches in a blender. Check seasoning and consistency of soup. Thin with a little water if necessary and reheat to serve.
Originally Submitted
2/22/2012
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