What I lost in orange color by adding leeks and bacon to this soup base, I more than made up for in depth of flavor. You could make this with pumpkin instead, which might yield a more vibrantly colored soup than acorn squash, and which makes this a possible contender for a Thanksgiving appetizer.
This could be made prettier by the addition of a splash of cream drizzled over the top right before serving, or by adding a dollop of sour cream topped with some crumbled bacon. I didn't feel that it needed any additions and let the soup speak for itself - rich, deep and delicious.
1 1/2 cups cooked acorn squash or pumpkin flesh, mashed
2 large leeks, cut into coins and washed well
2 1/2 -3 cups chicken broth, vegetable stock or water (I used chicken broth because I wanted a really rich flavor)
2 strips bacon cut into lardons or 1 Tbsp bacon fat
1/2 tsp finely chopped sage leaves
Salt
Place the bacon (or the bacon fat) in a saucepan over medium. As soon as the fat begins to render out of the bacon (or in the case of the bacon fat heats up), add the leeks and the sage. Cook for about 3-5 minutes, stirring from time to time, until the leeks are soft and translucent.
Reduce the heat and add 2 1/2 cups of whichever liquid you are using to the pan. Bring the mixture to a boil, then add the squash. Stir to combine. As soon as the soup starts to boil again, turn off the heat and use an immersion blender to process it into as smooth a mixture as you can.
Pass it through a fine sieve in order to obtain a velvety soup. If the final result is too thick, add some of the remaining stock to thin out the mixture.
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