6 oz Bacon — diced
1 Yellow onion — peel/dice
1 Red bell pepper — dice
2 Stalks celery — dice
1/4 bn Fresh thyme — chopped
1/4 bn Fresh oregano — chopped
1 tb Garlic — chopped
2 tb Flour
1 1/2 Kabocha — peel/seed/dice
2 qt Chicken stock
2 Bay leaves
2 ts Salt
1 t Fresh ground pepper
1/2 bn Scallions — sliced thin
1/4 bn Parsley — chopped
Chopped smoked almonds
Render the diced bacon until crispy; drain and reserve. Using a little of the bacon fat, slowly sweat the celery, onion and peppers with 1/4 teaspoon salt. When soft, add the garlic and chopped herbs and cook until fragrant, about 2 minutes. Add the flour and cook for another 2 minutes. Add in a third of the stock, bring to a boil stirring constantly, add the remaining stock and the diced squash and bay leaves. Let simmer slowly, until the squash is tender; it will thicken and color the soup as it softens. The squash should be soft but still hold its shape. Season with salt and pepper. Off the heat, add the scallions, the bacon and parsley, garnish with toasted or smoked chopped almonds or walnuts for a nice crunch. From John Beardsley, chef de cuisine, Buckeye Roadhouse Source: San Francisco Examiner, October 25, 1996