Acorn Squash Soup with Bacon
Ingredients:
Acorn Squash 1 lb (peeled and diced)
Bacon 8 oz (cut small)
Garlic 4 cloves
Olive oil 2 tbsps
Heavy Cream 2 cups
Vegetable Stock 1 qt
Method:
Preheat a big pot, place the bacon and cook until golden brown.
Remove the bacon from the pot and add the garlic and the squash. Let it caramelized for 10 minutes and add the vegetable stock and Heritage blend spices.
After 20 minutes the acorn squash should be cooked, add the cream, and cook for 5 more minutes. Double-check salt and blend the soup with a stick blender o a speed blender.
Plate the soup, add the bacon chips, and finish it with some olive oil.
