Buttercup Squash Soup

By Perry Washburn

Carolyn is in a veggie phase, which means we have interesting leftovers. As the king of leftover repurposing, this gives me some fun raw materials.

As I was simmering giblets while smoking a chicken, I came upon a couple of cups of leftover buttercup squash. I remembered a small bag of leftover bacon bits, perhaps a cup. A run to the store for a head of fennel, and I had a plan!

2 Tbs butter
1 whole head of fennel, stems/leafy parts and all, chopped
2-4 cups of stock
2 cups buttercup squash
1 cup bacon bits

Saute the chopped fennel in the butter for 10 minutes, until well wilted. Add the squash, the bacon bits and about half the stock. Bring to a boil then reduce the heat and simmer for another 10 minutes or so. Pour this into a blender and puree. Add more hot stock if it's too thick.

With the flavors of the fennel, stock, squash and bacon, this needed no other spices. A great first course with our smoked chicken!