This is my favorite fall soup recipe; I got it from my sister-in-law Elizabeth years ago. The handwritten card fluttered down from the spice cabinet while I was unpacking, and I took it as a sign that it was time to make it.
1 butternut squash, or a small pumpkin,
1 pound carrots
5 ribs celery
1 large onion
2 cloves garlic
1 pound mushrooms
5 strips bacon
1 tsp. salt
1 tsp. pepper
1 tablespoon fresh chopped thyme
1 quart chicken stock
1 quart milk
Peel squash and cut into peices. (This is the only hard part of the recipe). Roughly chop the carrots, onion and garlic. Slice the mushrooms. Set aside.
Chop the bacon and fry it over medium heat in a large soup pot. Add the onions, cook until soft. Add the rest of the veggies, salt and pepper, and thyme. Let the mix sweat. Add the chicken stock, cover, and lower heat. Simmer until veggies are tender.
Take pot off the heat and puree. Add milk (or cream, even better!) and return to the stove to warm through. Adjust seasonings, serve.