]> http://www.logrus.com/taxonomy/term/7/9 en http://www.logrus.com/node/78 <ol> <li>Cut the squash into large pieces. Using a sharp knife, carefully remove the skin. <li>Scoop out and discard the seeds. CHop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces. <li>Heat the oil in a large saucepan. add the onions and garlic and cook for 3 minutes or until they begin to become soft. <li>Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer. <li>Add the chopped squash, potatoes and stock. Bring to a boil and simmer for 15 minutes or until potatoes and squash are tender. <li>Blend the cornstarch with 2 tbs water and add to the soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste. <li>ladle the soup into warm bowls and sprinkle the cheese on top. Serve with crusty bread to scooup up the melted cheese! </ol> <p>I think this soup should've been slightly thicker, and definitely don't skip the 'trim fat' step of the bacon. I'd say 3 good pinches of salt was about right, and pepper can go right on top when serving.</p> Pork Soup Vegetable Sun, 24 Jul 2005 21:40:31 -0700