1/2 cup chopped bacon
1 cup sliced leeks, rinsed and drained in colander
1 cup diced red-skin potatoes
1 cup carrots, sliced thin [or shredded]
3 celery stalks, sliced thin
2 cups diced butternut squash
1 quart chicken stock
1 cup cream
1 tablespoon chopped sage
1 tablespoon chopped parsley
Salt and pepper
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, carrots, celery, and squash. Cook, stirring, 5-10 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. I used my immersion blender at this point to thicken the soup a bit, but that's purely optional.
Add cream and herbs. Season to taste with salt and pepper and stir in bacon bits. To serve, spoon into hollowed-out squash or warmed tureen with crusty sourdough bread.