By Duane Pemberton
©2011 www.winefoot.com

• 1 large butternut squash
• 10 cups of chicken stock
• 8oz bacon
• 1 tsp of nutmeg
• 1 tsp of cinnamon
• 2 cups of leeks (optional)

Cut the bacon into little chunks and render in a sautee pan until crispy – drain bacon drippings, leaving about 1 tablespoon in the pan. (You can also roast the squash in a 375-degree oven for 30-minutes or until caramelized).

Cut squash into small to medium sized chunks and pan-sear in bacon drippings then put it into a blender w/ about 10 cups of stock. (you may have to use only 6-8oz of stock, depending on the capacity of your blender – if so, add the rest of the stock after you pour the puree into the dutch oven).

Blend until you achieve a relatively smooth puree and then pour into  dutch oven on medium-low heat to simmer for about 15 minutes.

*Optional leeks: Sautee in the bacon drippings until tender.

Season w/ salt, pepper, nutmeg and cinnamon.

For the topping, I just combined 1-part sour cream with 1-part heavy cream and cut up some fresh chives..

Wine pairing suggestions:
- Off-dry Riesling
- Grüner Veltliner
- Verdejo
- Albarino