Creamy Summer Squash Soup

Note: Depending on how large the servings are, you may get six servings for this soup.

In a Dutch oven or other large pot, fry the chopped bacon over medium heat until crisp. Remove bacon from the pot and drain it on paper towels. Set aside, then crumble when cool enough to handle.

In the Dutch oven, reserve 1-2 tablespoons of bacon fat (remove the rest). Over medium heat cook the onion in the reserved bacon fat until translucent. Stir as needed to keep the onions from browning.

Add the chicken stock/broth and the squash to the onions in the Dutch oven. Simmer until squash is tender.

Remove pot from heat. Working in batches, using a blender or food processor, puree the squash and onion mixture as well as the fresh basil. When working with hot products, make certain that the blender lid is vented in order to prevent a steam build-up hazard. A good immersion blender may also be used to puree the ingredients.

Return the puree to the Dutch oven and stir in the thyme, salt, pepper, smoked paprika, and sour cream (if using) until well blended. Over medium heat, warm the soup until steam begins to rise, stirring as necessary.

Once the soup is hot, add the cheese and stir until cheese has melted.

To serve, sprinkle soup with smoked paprika, cheese, minced basil, and bacon crumbles.