Ingredients:
1 lb bacon (sliced into small pieces)
2 sweet onions diced
2 stalks celery diced
4 small-medium white potatoes diced
2 bay leaves
1 Tbsp. minced fresh sage
4 tsp. salt
1 tsp. black pepper
1/2 cup white wine
8 cups chicken broth
4 (15 oz.) cans butternut squash (I buy Farmer's Market Organic sold at whole foods)
2 cups milk
Directions:
1. Cook bacon in a large soup pot over medium heat until done. Reserve oil. Set bacon aside on paper towels to drain.
2. Heat 2 Tbsp. of reserved oil back in the same soup pot. Saute onions, celery, potatoes, bay leaves, sage, salt and pepper for 10-12 minutes or until tender. Add 1/2 cup white wine and cook 2 additional minutes. Add chicken stock and bring to a boil. Simmer on low for 15 minutes.
3. Add butternut squash, reserved bacon and milk, and heat until done. Serve hot. Enjoy!
