| 1 | Peel and cut the butternut squash. Cut into small pieces and cook in a small amount of water in a saucepan until tender. |
| 2 | Remove the squash to a bowl and mash, or use a blender to process smooth. Reserve. |
| 3 | In a large saucepan, cook bacon over medium heat until crisp. Remove and let drain on paper towels. Crumble when cooled. (NOTE: the bacon is optional, but sometimes we must splurge a little!) |
| 4 | Pour off all but 2 TB of the drippings. |
| 5 | Chop the onion and the celery. Sauté them in the drippings, or use a small amount of olive oil, until translucent. |
| 6 | Stir in the flour until blended. Gradually stir in the broth. Bring to a boil and cook, stirring often until slightly thickened. |
| 7 | Reduce the heat and stir in the corn, squash parsley, bacon (if using) and pepper. Cook and stir until heated through. |
| 8 | Scoop into bowls and top with sour cream dollops, if desired. |
