Recipes for September 27, 2008:

Butternut squash and corn soup

1 package Hillacres Pride bacon (Omit for vegetarian...Use olive oil substitute for bacon drippings.)

1 onion
1 celery stalk
2 Tbs flour
15 oz can of chicken broth
2 cups half and half (you may use whole milk, will be thinner)
2 large buttenut squash
4 cobs raw corn, removed from cob
1 Tbs minced fresh parsley, more for garnish
1/4 tsp pepper

Prepare the butternut squash: Pierce a few holes in the thick end of the squash with a knife. Roast it in a 350 degree oven for an hour or until for pierces it easily. Remove from oven. Cut in half, remove any seeds, scoop out the flesh, and mash. (This can be done a day ahead. You can even freeze the squash for "future souping").

In a large saucepan, cook bacon over medium heat until crisp. Remove and let drain on paper towels. Crumble when cooled. Reserve 2 tablespoons of drippings in the pan. Alternately, prepare a saucepan with 2 Tbsp of olive oil.

Chop the onion and the celery rib. Sauté them in the saucepan until translucent.

Stir in the flour until blended. Gradually stir in the broth.

Bring to a boil and cook, stirring often until slightly thickened.

Reduce the heat and stir in the cream, corn, squash, parsley, and pepper. Stir until heated through.

Serve topped with crumbled bacon and a sprinkle of fresh chopped parsley.