My photo of a pan of popovers was out of focus so all you are going to see is the butternut squash soup with garlic, onions, chard and bacon.
I baked the squash and then scooped it into this pot so it could cook with some half and half and seasonings.
Then I fried the bacon; the onions and garlic were cooked in the bacon grease. Because it's a pig from a local rancher, the fat content is pretty low. At least this time I didn't have to add butter. The last thing I did was tear up chard leaves, place them in the frying pan and cover with a lid so they would wilt.
I poured the bacon pieces, onions, garlic and chard over the squash (shown here). I used my immersion blender to mix it all together. Nice mixture of flavors. Everything, but the cream,
was organic and local.