• 1 sweet potato, peeled and chunked
• 2 LARGE overripe zucchini (hard skin), seeded and skinned, and chunked
• 1 large yellow squash, chunked
• 3 large carrots, peeled and chunked
• 1 large onion, chunked
• 1 red pepper, seeded and chunked
• 3 cups chicken broth or water

Put in instant pressure cooker, and cook on low pressure for 15 minutes, or cook until the carrots are very soft on stovetop or in a crock pot.

Puree the vegetables with the broth.

Add

• 1 stick butter
• 1 package bacon, cooked and chopped
• bacon drippings from the whole package
• poultry seasoning
• curry powder
• parsley
• salt
• seasoning salt

Add seasonings until it smells right, and salt until it tastes right.

I can this in pint jars, and it is really good. It is similar to butternut squash soup, but you can taste the red pepper and the squash is milder in flavor.

NOTE: You can leave the zucchini unpeeled if they are less mature, but the color is HIGHLY unappetizing. You get more water in the soup because they are moister, if you use younger zucchini.

The flavor in this is ALL about the BACON. Falls River is the best I've used in it, but there are other bacons equally good (or superior). The real key is that it is good pork, and actually smoked, not just made with smoke flavoring added.

A Coddiwomple Farm Original Recipe!