Winter Squash Soup

• 2 -3 lbs butternut squash or 2 -3 lbs acorn squash
• 14 ounces apple-smoked bacon, chopped (1 full package)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 minced garlic cloves
• 2 teaspoons ground cumin
• 1 tablespoon ground coriander
• 2 cups potatoes, diced
• 3 34 cups vegetable stock or 3 34 cups chicken stock
• 12 ounces frozen winter squash (optional)
• 2 teaspoons cornstarch
• 2 tablespoons sour cream
• hot pepper sauce
• salt and pepper
• 1 12 cups cheese, grated (optional)

1. Peel the squash wasting as little flesh as possible.
2. Remove seeds.
3. Chop squash into large chunks.
4. Heat oil to medium-high in a large saucepan.
5. Add the onions and garlic.
6. Cook for 3 minutes or until soft.
7. Reduce heat to medium.
8. Add the bacon and cook for 2-3 minutes.
9. Reduce heat to low and stir in the spices.
10. Cook for another minute.
11. Add the chopped squash, potatoes, and stock.
12. Turn heat back to medium-high.
13. If using the frozen squash as well, add it at this time.
14. Bring to a boil.
15. Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
16. Blend the cornstarch with 2 tablespoons of water and add to the soup.
17. Add sour cream.
18. Bring to a boil and simmer for another 3 minutes.
19. Add hot-pepper, salt, and pepper to taste.
20. Sprinkle individual soups with cheese just before serving.

butternut, bacon, olive oil, onion, garlic, ground cumin, ground coriander, potatoes, vegetable stock, winter, cornstarch, sour cream, pepper sauce, salt, cheese

Taken from www.food.com/recipe/winter-squash-soup-282439 (may not work)