The saddest soup story you ever heard.

I found a delicious recipe back in 2009 in our community magazine. I've made this soup several times during the cold Autumn/Winter months in the last few years. I've even made it two nights in a row. Not because it's so yummy (which it is) but because of some unfortunate events out of my control.

I was so gung-ho on making this soup that I wanted to do every bit of chopping, slicing, cubing, pouring, measuring, seasoning, tasting, and stirring myself. I bought 2 different kinds of squash and a pumpkin. I cut each of them open, scraped out all of the guts and seeds, and cubed each one of those darned things. It was quite labor intensive and not a bit of fun. I finally reached the end result of this wonderful recipe. I proudly escorted that soup pot to a beautifully set table. Just moments before saying the prayer on the food one of my children was doing something silly (I can't even remeber exactly what) with his glass of water. It slipped out of his hand and crashed on the table splashing water and projectiling glass shards everywhere. Including into the pot of my beloved soup. I am not proud to say this but I absolutely lost it. I threw a tempter tantrum that could rival any toddler's. I felt my blood-pressure sky rocket. I cried. I yelled. Then I went to my bedroom for a self-inflicted time out and cried some more because of how I behaved. But I have 3 little words that will justify my behavior and stop your judgements right now.... I was pregnant.

My understanding, patient, and very apologetic boy waited outside my door until his very wise, understanding, patient dad thought it was time he could come in and have a heart to heart with me. We cuddled. We apologized. We cried some more. We hugged. And we decided to go out for pizza instead. (The soup was made again the next night using pre-chopped pumpkin).

Learn from my mistakes! If you make this soup... and I strongly suggest you do.... enjoy all the slicing, pouring, measuring, seasoning, tasting, and stirring but please oh PLEASE leave the chopping to someone else. I strongly believe that if I didn't have to do all of that work I wouldn't have had such a strong reaction. It's really an easy soup to make if you just buy pre-chopped stuff. It's totally worth paying the extra dough. Costco has cubed butternut squash this time of year and that's the only squash/pumpkin I put in this soup anymore. But if you decide to go the longer route then more power to you. Good luck. You are a better cook than I. Here's the recipe. Double it. And let me just add, if soup were a candy.... this would be it!! (It's not super healthy. Get over it.) ;~)


This is how I make it now. This is the "undoubled" version that feeds 5 and leaves us wanting more every time.












1/2 cup chopped bacon





1 cup green onion





2 cups cubed red-skin potatoes (DIY. It's OK.)





2 cups cubed butternut squash (Don't DIY. Scary. Danger. Go to Costco.)





1 quart broth





1 cup cream





1 tsp sage (or rosemary)





1 tsp parsley





salt & pepper to taste





2 T brown sugar











In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain. Once cooled chop bacon. Set aside. Saute green onions in bacon fat for 3 minutes. Add potatoes and squash. Cook for 5 minutes stirring ocassionally. Add broth and bring to a boil. Reduce heat them simmer for 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper. Add brown sugar. Add bacon. Enjoy.