1/4 cup butter
1/3 cup chopped smoked bacon
1 butternut squash peeled, seeded and cut into chunks
1 leek, cleaned and roughly chopped
2 medium-sized carrots, peeled and roughly chopped
1 medium onion, peeled and roughly chopped
4 cups chicken stock or vegetable broth
2 bay leaves
4 tablespoons sour cream
4 teaspoons chopped chives
4 tablespoons macadamia nuts, toasted and chopped
Salt and freshly ground pepper
In a large pot, melt butter then add bacon, cooking over medium heat until fat is rendered. Saut8E the squash, leek, carrots and onion in the bacon and butter mixture. Season with salt and pepper. When the vegetables become translucent, add chicken stock and bay leaves. Cook, covered, for 20 to 30 minutes, until the vegetables are very soft. Using a blender, puree mixture. Adjust the soup thickness to personal taste by adding or subtracting stock at this point. Pour the soup through a fine strainer to obtain a uniform consistency. Pour into a clean pot, adjust seasoning and reheat. To serve, garnish soup with a dollop of sour cream, some chives and macadamia nuts. Serves 4.
