Butternut Soup with Bread Bowls

Butternut Soup:

1 large butternut
4 cups of chicken stock OR 4 cups of water with 3/4 cup chicken fat
2 med/large onions
optional toppings: bacon, pear, sage, or rosemary

Cut one large butternut squash into inch-sized pieces. Put in pot.
Cut two med/large onions into quarters, add to pot.
Cook with four cups of chicken stock OR 4 cups of water with 3/4 cup chicken fat. Bring to a boil, then lower to a simmer.
Simmer for 7-10 minutes until butternut is soft.
Let soup cool slightly. Blend in a blender until smooth with no chunks.
Add 1-2 tsp salt, to taste, and pepper if desired.
Sprinkle top with crumbled bacon, diced pears, or fried sage or rosemary (cook sage/rosemary in skillet with olive oil, place on paper towel, crisps when cool.)

Bread Bowls:

1 1/2 cup very warm water
1 package (or 2.5 tsp) of fast-acting yeast
1 tsp salt
1 Tbsp sugar
4-5 cups flour (You can use g-f flour for this recipe... Just know the bowls will turn out very dense, totally tasty and edible, but not like a regular bread texture.)

Mix yeast and warm water.
After one minute add salt and sugar. Stir for one minute.
Add four cups of flour, adding more if needed for a doughy consistency.
Knead for 2-3 minutes.
Let covered dough rise for 10-30 minutes, then punch and knead again.
Split dough into four round parts. Place on a greased cookie sheet with room to rise.
Bake for approx. 15 minutes at 375 degrees F.
After baking, cool slightly before cutting tops off. Press sides in inside to seal interior of "bowl," then ladle soup inside.
Makes four small bowls.