A Simple Soup

I made this squash soup a few weeks ago when the Farmer's Fresh CSA box was loaded with squash, and a colleague offered me some fresh squash from her parents' garden. I love soup, I can't say it any fancier than that, I just love soup, so I made the Puree of Yellow Crookneck Squash Soup from Scott Peacock's opus, Gift of Southern Cooking. The soup is very simple -- sliced squash is cooked with onion and butter until just tender, then combined with chicken stock and pureed. I skipped the suggested finishing touches of cream and nutmeg, because I love a rustic-textured soup. And,of course, tasty fried lardons of bacon kind of dress up whatever they're sprinkled on. I served the soup with bacon biscuits and fresh fruit for dessert. It doesn't get any simpler than that.