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Ingredients

• 1 cup   chopped bacon
• 1 cup   thinly sliced Vidalia onion
• 1 1/2 teaspoons   minced garlic
• 2 cups   cubed red-skinned potatoes
• 3 1/2 cups   peeled and cubed acorn squash
• 4 cups   vegetable stock
• 1 tablespoon   rubbed sage
• 1/2 teaspoon   salt
• 1/2 teaspoon   ground black pepper
• 1 cup   heavy cream

Description

In A Large Stockpot, Cook Bacon Slowly To Render Fat. When Bacon Is Crisp And Browned, Remove With A Slotted Spoon To Paper Towels To Drain; Set Aside For Garnish.

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