2 pounds butternut squash
8 oz. smoked slab bacon
1 tablespoon olive oil
1 1/2 cups chopped onions
2 garlic cloves, crushed
2 teaspoons cumin
1 tablespoon ground coriander
2 cups diced potatoes
3 1/4 cups veggie stock
2 teaspoons corn starch
2 tablespoons sour cream
hot pepper sauce, to taste
salt and fresh ground pepper, to taste
1 1/2 cups grated Gruyere chesse
1. Cut squash into large pieces. Remove skin, remove as little flesh as possible. Remove seeds then cut squash
into small chunks.
2. Remove fat from bacon and dice into small pieces.
3. Heat the oil in a large saucepan. Add onions and garlic, cook until they begin to become soft.
4. Add bacon and cook for 3 minutes. Add spices and cook over low for another minute.
5. Add squash, potatoes, and stock. Bring to a boil. Simmer for 15 minutes until squash and potatoes
are tender.
6. Mix water and cornstarch, add to pot.
7. Add sour cream.
8. Add hot sauce to taste.
9. Simmer, uncovered, for 3 minutes or so.
Serve with cheese on top.
