Comfort Soup

• 6 slices bacon, chopped
• 1 acorn squash, quartered and seeded
• 1 large carrot, sliced into rounds
• 1 -540 ml/ 19oz . can white kidney bean, drained
• 1 -270 ml/ 8oz . can lentils, drained
• 2 tablespoons tomato paste
• 4 cups turkey broth
• 2 teaspoons dried rosemary
• 12 teaspoon black pepper, freshly ground
• 1 teaspoon garlic powder
• 12 teaspoon dried basil

1. Cook acorn squash in microwave 2-3 minutes on high, just to soften it.
2. Cool, cut from the rind, and cube; set aside.
3. In a large soup pot, cook chopped bacon until well done and somewhat crispy.
4. Add carrots and squash to pot, stir to coat in bacon juices.
5. Add beans and lentils, stir again until everything is coated in bacony goodness.
6. Add in spices and tomato paste; stir to coat.
7. Add turkey stock; stir again.
8. Turn up heat and bring to just boiling, then put it on simmer with the lid on for 25 -30 minutes.

bacon, acorn, carrot, ml, ml, tomato paste, turkey broth, rosemary, black pepper, garlic, basil

Taken from www.food.com/recipe/comfort-soup-519881 (may not work)