Recipe - Winter Squash Chowder

One half cup Chopped bacon
1 cup Sliced leeks
1 cup Cubed redskin potatoes
1 cup Cubed acorn squash
1 cup Cubed butternut squash
1 cup Cubed pumpkin
1 qt Mild stock
1 cup Cream
1 tablespoon Chopped sage
1 tablespoon Chopped parsley
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Brown sugar; (optional)
1 Acorn squash; hollowed out
and
Cooked; to use as a serving
bowl
(optional)

In a large soup pot cook bacon slowly to render fat. When bacon is crisp
and brown remove with a slotted spoon to paper towels to drain; set aside
for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash
and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil;
reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add
cream and herbs. Season to taste with salt and pepper; add brown sugar if
desired. To serve, spoon into hollowedout squash or warmed tureen and
garnish with bacon. This recipe yields 4 to 6