Squash soup with crispy bacon and parmesan cheese

For the squash soup Remove all seeds and strands from the squash, and cut it into big pieces. Peel the potatoes, wash them and cut them into pieces. In a saucepan with very high edges, sauté the onion (finely chopped) with two tablespoons of oil; when it starts browning, add the squash and the potatoes, then let it all sauté for few minutes. Add half of your broth and start cooking the vegetables until they are soft. When the potatoes and the squash are fully boiled, transfer the content of the pan into tall container, and blend everything to make a soft and delicate cream. Once ready, pout it back into the pan. Cook over medium heat with the lid, and add salt and pepper to taste. To Finish Sauté the Bacon in a non-stick pan and remove from heat once crispy. Pour the soup in the soup bowls, and cover it with Bacon and Parmesan .