Deep Winter Potage

Come the darkest days of winter, I am happy to welcome a version of that French children’s staple, a hearty potage. This one is made with those vegetables that serenely winter over, squash and leeks. I used an acorn squash. The French might ordinarily use a cooking pumpkin.

I change things around a bit by adding some fresh ginger, which gives a warm background taste. I also top the soup with crisp pieces of slab bacon called lardons.