4 slices bacon, diced
1 onion, diced
1 cup chopped celery
1 bay leaf
1 1/2 tsp. chopped fresh sage
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 russet potatoes, cut into 1/2″ dice
1/3 cup white wine
4 cups vegetable broth
1 1/2 pounds puree from a medium sized butternut squash
1/2 cup half & half
If you are using a fresh squash, cut it half and bake at 350 until tender. Scoop out flesh and mash well.
Cook the bacon in a large soup pot until it is crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels to drain.
Pour off all but 1 tbsp. of bacon fat and return the pan to the heat. Add onion, celery, bay leaf, sage, salt and pepper and cook until vegetables are just soft, about 6 minutes. Stir in the potatoes, cover and cook for 3 minutes.
Add the wine and simmer, stirring to scrape up the browned bits, for another couple of minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 10 minutes.
Add the squash puree and the bacon and simmer for 5 minutes. Stir in the half & half. Discard bay leaf. Adjust seasonings.