Squash Soup

Delicious!  You must try this one.  The measurements are in metric units because the recipe came to me indirectly from Australia.

40 g (1/2 C) butter
1 large onion, chopped
3 bacon rashers, chopped
1.5 kg (3.5 lbs) pumpkin or butternut squash, chopped
3 large potatoes, chopped
6 C chicken stock

Heat squash for a few minutes in the microwave - this makes peeling the squash and chopping it way easier.  Cook onion and bacon in half the butter in a large soup pan.  Add the remaining butter either during cooking if the pan gets too dry or throw it in with the rest of the ingredients (or if you want to make it lighter, you can only do the 1/4 C.  I've done that before and it worked fine).  Stir in pumpkin, potatoes, and stock.  Bring to a boil.  Simmer uncovered for 20 min.  Blend or process until pureed.  Sprinkle with fresh nutmeg.

I read in a cooking magazine that in Australian recipes bacon rashers refer to a specific cut of bacon that they don't generally sell in America.  They recommended you substitute Canadian Bacon.  I never have Canadian Bacon around so I have just used three normal bacon strips.  Tastes good to me.