1 medium butternut squash ( cut into small squares)
1 large sweet potato
6 slices bacon (sliced into small pieces)
2 envelopes KNORR Vegetable Soup Mix
8 cups water
1-10 oz. can vegetable broth
1 sweet onion (chopped)
2 cloves garlic
2 tsp. maple syrup
2 sprigs fresh sage (chopped)
butter and olive oil to cook the onion & garlic
1/4 cup of 35% cream or milk if you prefer.
Saute onions & garlic in butter & olive oil. Cook bacon separately. Boil water & cook squash & sweet potato, and add soup mix, water, vegetable broth and sage. Simmer for 1 1/2 to 2 hours. Put into blender and puree. Add cream & maple syrup just before serving If you are making soup to freeze do not add the cream. This soup is a winner!