Squash & Yam Soup

Preparation time: About 25 minutes
Cooking lime: About 40 minutes

1-3/4 pounds butternut or other yellow-fleshed
squash, peeled, seeded, and cut into 1-inch
chunks
1-3/4 pounds yams or sweet potatoes, peeled
and cut into l-inch chunks
7 cups low-sodiunfchicken broth
1/8 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
1/2 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon butter
Optional: 6 ounces turkey bacon, cut into thin slivers

In a 5- to 6-quart pan, combine squash, yams,
broth, vinegar, sugar, ginger, and red pepper
flakes. Bring to a boil over high heat; then reduce
heat, cover, and simmer gently until squash and
yams are soft enough to mash easily (about 30
minutes).

In a food processor or blender, whirl vegetable­
broth mixture, a portion at a time, until smoothly
pureed. Return to pan; cook over high heat,
stirring often, until steaming (about 5 minutes).

Meanwhile, melt butter in a wide frying pan
over medium-high heat. Add turkey bacon and cook,
stirring often, until lightly browned and crisp
8 minutes).

To serve, ladle soup into bowls; top with bacon. Makes 6 to 8 servings.