1. In large saucepan or Dutch oven, cook bacon on low heat until crispy. [If using olive oil rather than onion, heat oil in the Dutch oven or large saucepan.]

2. Add onion and garlic and cook gently until fragrant and wilted.

3. Add sweet potato, squash, and stock and bring to boil. Reduce heat and simmer for 30 minutes, or until vegetables are very tender. Remove bacon, if using, and discard.

4. Puree soup and return to heat. Add more stock or water if soup is too thick. Season with salt and pepper to taste.

5. Serve soup in bowls. If desired, cut a small handful of chives into long pieces and scatter over soup to garnish.

NOTES : Alternative garnishes could include yogurt cheese, crushed baked tortilla chips or pita chips, a small amount of grated cheese, fresh herbs, roasted garlic cloves, or croutons. The soup instructions include the strip of bacon, but I use the suggested alternative of 2 tsp./10 ml olive oil, so have entered the recipe accordingly. According to Stern, the bacon gives the soup a "wonderful smokey flavour." The recipe in the book also includes a wild mushroom saute, which would serve to garnish the soup. I've omitted this since I don't eat mushrooms. Inspired by Bonnie Stearn, More Heart Smart Cooking. Recipe entered by Ellen in Toronto.