recipe ingredients
2 slices bacon
1 cup leeks, sliced
1 cup red potatoes, cubed
1 cup acorn squash, cubed
1 cup butternut squash, cubed
1 cup pumpkin, cubed
2 cans fat free chicken broth
1 cup cream
1 T. sage, chopped
1 T. parsley, chopped
1/2 tsp. salt
1/4 tsp. black pepper
2 T. brown sugar

recipe directions
In a stock pot or dutch oven, cook bacon until crisp then remove from pan. Add leeks to bacon drippings and cook until softened. Add potatoes, squash, and pumpkin, and cook 5 more minutes. Add chicken broth and bring to a boil. Reduce heat, simmer 30 to 40 minutes or until vegetables are tender. Add cream and seasonings. Add brown sugar, if desired. Garnish with crumbled bacon.

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