Instructions: With a very sharp knife, cut off stem and blossom ends of squash. With a potato peeler, slice off skin. Cut squash in half lengthwise; scoop out and discard seeds and strings. Cut squash into 1-inch cubes. You should have about 8 cups.

In a soup kettle, fry bacon until crisp. Remove and drain on paper towels. Add 2 tablespoons butter to the bacon fat and melt. Add squash and saute over high heat, stirring often, until chunks begin to caramelize and turn brown, about 5 minutes.

Add remaining butter and onion. Season with salt and pepper. Reduce heat to medium and cook until onion is softened, about 5 minutes longer. Increase heat to medium-high, add vermouth and stir until the liquid is absorbed. Add cider. Bring to a boil, reduce heat, cover and simmer for 15 minutes.

Meanwhile, combine ginger and whipping cream in a small saucepan. Boil over high heat, whisking constantly, until cream is reduced to 1/2 cup. Set aside.

In batches, puree soup in a food processor or blender. Return to kettle and add additional cider, if necessary, to produce a thick, soupy consistency. Stir in nutmeg and crumble in bacon. Heat through.

Ladle soup into 8 bowls. Place a small amount of ginger cream in the center of each bowl and swirl to create an attractive pattern.

This recipe yields 8 servings.

Comments: This is a very rich-tasting soup. One you can be proud to serve your guests.

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