• Step 1

  Heat large stockpot on MED-LOW; add speck. Cook, stirring occasionally, about 5 min. Add oil to pot; reduce heat to LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned.

• Step 2

  Increase heat to HIGH. Add squash and broth; bring to boil, about 10 min. Reduce heat to MED-HIGH. Simmer about 30 min, until squash is tender.

• Step 3

  Remove from heat; cool slightly. Add mixture carefully to blender in two batches; puree until smooth. Return mixture to stockpot. Heat on LOW; stir in broth concentrate. Season with salt.

• Garnish with Itsy Bitsy Croutons (search related recipe) or Crème Fraiche (Cheese Shop). • Oil can be replaced with 2 Tbsp Wegmans Organic Salted Butter.

Note: When servings & ingredients are modified, nutrition & directions may vary.