Bacon and Zucchini Soup

8-10 c. cut-up squash
1/2 lb. bacon, cut in 1/2” strips
1 can chicken broth
1 t. salt 1/4 t. pepper
1 1/2 t. seasoning salt 1 t. basil
2 onions, chopped
Fry bacon to crisp and set aside. Sauté onions in
1-2 tablespoons of the bacon grease. Combine ingredients and cook until tender. Cool to desired temperature. Blend in blender until smooth.
Top with parmesan cheese and croutons.

Elain Ford