Winter Squash Chowder

• 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)

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

bacon, leeks, potatoes, acorn squash, butternut squash, pumpkin, stock, cream, sage, parsley, salt, brown sugar, acorn

Taken from www.foodnetwork.com/recipes/emeril-lagasse/winter-squash-chowder-recipe.html (may not work)