• 4 strips cob smoked bacon, sliced very thin
• 2 medium carrots, peeled and diced
• 2 medium onions, peeled and diced
• 1 bouquet garni
• 3 quarts chicken stock
• 4 chef potatoes, peeled and cubed
• 4 acorn squash, peeled and cubed
• 1 Tbs. sugar
• pinch salt
• pinch cayenne pepper
• 1 oz. dark rum
• 1/2 oz. fresh lime juice
• chopped parsley

Directions

In large saucepan, slowly render bacon until crisp.  Add carrots, onions, and bouquet.  Cook until vegetables are soft.  Add chicken stock and simmer for 90 minutes.  

Add potatoes, squash, salt, and pepper.  Simmer 40 minutes, then puree.  Add rum and lime juice.  Check seasonings and adjust to taste.

Serve with chopped parsley.

Thanks to Leslie's Tavern in
Rockingham, Vermont for this delicious recipe.

*For best results use fresh ingredients.