¼ lb Bacon, diced
2 cups Onion, diced
Cracked black Pepper, to taste
1 Tbsp dried Thyme
½ cup Flour
16 cups Smoked Turkey or Chicken Stock
2 lbs Smoked Turkey meat
½ cup SOOC Rustic Rub
2 whole Butternut Squashes, peeled, seeded, and cut into 1 inch dice
2 lbs White Potatoes, peeled and diced
2 Tbsp SOOC Cajun Seasoning
1 Tbsp Cinnamon
1 quart Whole Milk
1 quart Heavy Cream
½ cup SOOC Butter Olive Oil
½ cup SOOC Butternut Squash Seed Oil
¼ cup a Medium SOOC Varietal Extra Virgin Olive Oil
SOOC French Fleur de Sel Sea Salt, to taste
Heat Butter Olive Oil in a large pot. Add bacon and cook until crisp. Remove bacon and reserve. Add vegetables and season with French Fleur de Sel Sea Salt and pepper. Cook 5 min. Add thyme, Butternut Squash Seed Oil, and flour and cook 5 minutes. Add stock and whisk to combine. Cook until thickened, adding more stock if necessary.
Toss the squash with Extra Virgin Olive Oil and seasoning; roast 10-12 min. While squash is roasting, add the potatoes to the simmering liquid, season with Cajun seasoning, and cinnamon. Add the squash.
When potatoes and squash are just cooked, add the turkey. Add milk and cream to adjust the consistency. Add bacon. Check for seasoning.
Serve with a drizzle of Butternut Squash Oil.