Makes 4 lt. or 8 bowls of soup
Prep time: 45 minutes
Cooking time: 20 minutes

1 ea. whole butternut squash
1 oz. butter
3 cloves garlic
4 ea. thick cut slices, Irvings Farm bacon
2 ea. whole corn on the cob
1 ea. red, yellow, and orange peppers
1 ea. red onion
4 ea. russet potatoes
1 cup white wine
2 cups heavy cream
3 lt. chicken stock
4 sprigs thyme
1 sprig rosemary
2 tbsp. chipotle peppers
TT S+P

• Begin by preparing the vegetables, peel, seed, and large dice the butternut squash, peel and mince the garlic, remove corn kernels from cob, seed and large dice the peppers, peel and large dice the red onion, peel and large dice the potatoes, set all vegetables aside in separate bowls
• Julienne the bacon
• Mince the chipotle peppers
• Now it’s time to build the layers of flavour, begin by melting the butter in a medium soup pot
• Add the bacon, and lightly saute until it begins to lightly brown
• Add the aromatic red onions and garlic, and cook until translucent
• Add the squash and potatoes and cook quickly, 2 minutes or so, remember to lightly season as you go
• Now add the peppers and corn, cook another 2 minutes, stirring regularly
• Deglaze the pan with the white wine, allow to reduce, then add the chicken stock
• While it comes to a simmer, chop the rosemary and thyme
• Add the herbs, and chipotle paste to the pot, followed by the cream
• Simmer another 5-10 minutes, to allow the potatoes and vegetables soften
• Adjust the seasoning and serve