Recipe(tried): Smokey Butternut Squash Soup

SMOKEY BUTTERNUT SQUASH SOUP

4 slices bacon
3 lbs. butternut squash
3 T. butter
2 large onions, coarsely chopped
2 carrots, halved lengthwise and thinly sliced
2 garlic cloves, crushed
3/4 t. salt
1/4 t. black pepper
1/2 t. nutmeg
1/2 t. ground coriander
4 c. chicken broth

Fry bacon til crisp. Drain and set aside. Prepare squash by getting seeds out, peel it and cut into chunks about 1 inch thick. Melt butter in pot, add onions, carrots, garlic and 1/4 t. salt. Cook til onions are tender. Add squash and chicken broth and simmer gently partially covered. Stir often and cook for 20 minutes until squash is tender. Add the rest of the seasonings. Puree in batches. Ladle into bowls, garnish with crumbled bacon bits.

Serve this soup with crusty warm bread alongside butter and jam.

serves 8