Instructions: In a 3-quart saucepan, fry the bacon over medium heat until crispy. Remove the bacon and add the onion, stirring often until lightly browned. Add the diced squash and saute for about 10 more minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for about 30 minutes, until squash is very tender.

Puree the soup in a food mill, blender or food processor. Return the soup to the pot and bring back to a simmer adding the crumbled bacon. Put about 2 cups into each soup bowl. Garnish with the croutons, put a dollop of sour cream in the center and top that with a sprinkling of chopped, toasted hazelnuts.

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