Makes 8 to 10 Servings

• In a heavy soup kettle, heat the bacon and let it render its fat for a few minutes at low heat.  Add the onion and cook until light golden brown.  Add butternut squash, potato, leeks, celery, garlic, cumin and ginger.  Add the stock and bring to a boil.  Lower the heat and cook gently for 45 minutes. Or until the vegetables are tender.
• Using a hand-held immersion blender (or a regular blender), puree the soup until very smooth.  Add the cream, sherry and salt and pepper.
• You may complement this soup with garlic and Parmesan cheese croutons and a drizzle of sour cream.

Make the Croutons

Turn on Broiler

• Cut the bread into ½” cubes.  In a large sauté pan, heat the butter.  When melted and add garlic and parsley.  Mix thoroughly then add croutons.  When croutons are well‑coated, transfer to a baking sheet in a single layer and broil until golden brown.  Be sure to mix them around the pan every few minutes to get them golden and crisp on all sides.
• Allow to cool NOT COVERED on a cookie sheet not in a bowl in a single layer.

Make the Sour Cream Topping

• Mix all ingredients to achieve the right consistency and seasoning!