3 slices bacon, diced 1 large yellow onion, cut into 1/2-inch dice 1 large stalk celery, cut into 1/2-inch dice 2 large red boiling potatoes, peeled and cut into 1/2-inch dice 1 small butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice 7 cups homemade turkey stock or canned low-sodium chicken broth 1 zucchini, cut into 1/2-inch dice 2 cups chopped de-ribbed Swiss chard leaves 2 cups (1/2-inch dice) cooked turkey 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Salt Freshly ground pepper

Step 1 Cook bacon in 5-quart stockpot or Dutch oven over medium heat until browned, 5 minutes. Remove with slotted spoon to plate. Set aside. Pour off all but 2 tablespoons bacon fat and return pot to medium heat. Add onion and celery. Saute until vegetables are soft but not browned, 3 to 5 minutes.

Step 2 Add potatoes, squash and turkey stock or broth. Bring to boil, reduce heat to a simmer. Partially cover pot, and cook until potatoes are tender, about 15 minutes. Add zucchini, Swiss chard, turkey, sage, thyme and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. Ladle soup into warm bowls or mugs.

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