Winter Squash Soup

The base of this recipe came from The Soup Bible, but I modified it to suit my taste.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2 -3  lbs  butternut squash or 2 -3  lbs acorn squash
• 14  ounces  apple-smoked bacon, chopped (1 full package)
• 1  tablespoon olive oil
• 1  large onion, chopped
• 2  minced garlic cloves
• 2  teaspoons ground cumin
• 1  tablespoon ground coriander
• 2  cups potatoes, diced
• 3 3⁄4 cups  vegetable stock or 3 3⁄4 cups  chicken stock
• 12  ounces  frozen  winter squash (optional)
• 2  teaspoons cornstarch
• 2  tablespoons sour cream
•  hot pepper sauce
•  salt and pepper
• 1 1⁄2 cups cheese, grated (optional)

Directions

1. Peel the squash wasting as little flesh as possible. Remove seeds. Chop squash into large chunks.
2. Heat oil to medium-high in a large saucepan. Add the onions and garlic. Cook for 3 minutes or until soft.
3. Reduce heat to medium. Add the bacon and cook for 2-3 minutes. Reduce heat to low and stir in the spices. Cook for another minute.
4. Add the chopped squash, potatoes, and stock. Turn heat back to medium-high. If using the frozen squash as well, add it at this time. Bring to a boil. Reduce heat to low and simmer for 15 minutes or until squash and potatoes are tender.
5. Blend the cornstarch with 2 tablespoons of water and add to the soup. Add sour cream. Bring to a boil and simmer for another 3 minutes. Add hot-pepper, salt, and pepper to taste. Sprinkle individual soups with cheese just before serving.