INGREDIENTS

INSTRUCTIONS

1. In large saucepan or Dutch oven, cook bacon on low heat until
crispy. [If using olive oil rather than onion, heat oil in the Dutch
oven or large saucepan.]
2. Add onion and garlic and cook gently until fragrant and wilted.
3. Add sweet potato, squash, and stock and bring to boil. Reduce heat
and simmer for 30 minutes, or until vegetables are very tender.
Remove bacon, if using, and discard.
4. Puree soup and return to heat. Add more stock or water if soup is
too thick. Season with salt and pepper to taste.
5. Serve soup in bowls. If desired, cut a small handful of chives
into long pieces and scatter over soup to garnish.
NOTES : Alternative garnishes could include yogurt cheese, crushed
baked tortilla chips or pita chips, a small amount of grated cheese,
fresh herbs, roasted garlic cloves, or croutons. The soup
instructions include the strip of bacon, but I use the suggested
alternative of 2 tsp./10 ml olive oil, so have entered the recipe
accordingly. According to Stern, the bacon gives the soup a
"wonderful smokey flavour." The recipe in the book also includes a
wild mushroom saute, which would serve to garnish the soup. I've
omitted this since I don't eat mushrooms. Sorry! Recipe entered by
Ellen in Toronto, Canada<ellen@qnetix.ca>
Recipe by: Bonnie Stern, More Heart Smart Cooking, p. 62
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr
13, 1999, converted by MM_Buster v2.0l.

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