Squash Bisque, Country Style

Prepare squash beforehand. Rather than peel the hard skin of the winter squash, cut the vegetable in half, turn the cut side down on a cookie sheet and bake it for 1 hour or until the meat literally falls away from the skin. This method also shortens the cooking time later by 30 minutes. The alternative method is to peel and see the uncooked squash, cut it into chunks and cook it for a longer time in the soup.

Place prepared squash in a medium (4-quart) saucepan. Add tomatoes, barley, garlic, bay leaf, marjoram, thyme, allspice, scallion tops, Pickapeppa and sugar. Pour in the stock.

Cover, bring to a boil, reduce heat and simmer for 30 minutes, if squash has been prebaked; or for 1 hour if you are using uncooked squash.

During cooking, add salt, if desired, and pepper. Remove from heat after checking if vegetables are done.

Allow to cool somewhat before ladling into blender (if you prefer it smooth and creamy), food processor or food mill. Check seasoning.

Pour 2 teaspoons of sherry into each bowl before ladling in the hot soup.

Serve very hot, sprinkled with crumbled bacon and parsley.