Don't get me wrong. I like squirrels. Outside. In their native habitat. Inside my house, I'm not so wild about the squirrel glaring at me from my coffee table where clearly no squirrel should be.

Fortunately, I have two state-of-the-art squirrel-detection devices, otherwise known as dogs, sleeping on the world's most expensive dog bed, otherwise known as my leather sofa. My sofa right next to my coffee table on which there is, in case I haven't mentioned it, a squirrel.

So, I do the only logical thing. I scream. At which point my dogs wake up and look from me to the squirrel and back while time stands still. Now, my dogs have spent every waking moment of their life attempting to catch a squirrel. And here is a squirrel, 2 feet away, in their own home. It's the opportunity of a lifetime! Yet, my dogs do not budge from the sofa.

I scream again, "Get the squirrel! Get the squirrel!"

This, my dogs know. With barks of joy they bound off the sofa, past the squirrel and straight to the back door. The squirrel, which was in no way harmed in the writing of this column, takes this opportunity to vanish. I hope, back up the chimney and outside.

But, in case he's still lurking, I'll try luring him out with smells of squash and corn in this autumnal soup inspired by my neighbor's recipe. Bacon fans should fry some extra to stir into the soup and if you have leftovers, feel free to, ahem, squirrel them away in the freezer.

E-mail maryjo@saucycook.com

1 butternut squash

5 bacon slices

1 large onion, chopped

1 clove garlic, minced

1 red bell pepper, seeded and chopped

2 tablespoons flour

4 cups chicken stock

3 potatoes, chopped

1 teaspoon thyme

16 ounces frozen corn

1/2 cup cream

1/2 cup cilantro

Salt and pepper

Cut squash in half lengthwise and discard seeds. Place squash skin side up in baking pan and bake at 400 degrees for 45 minutes or until tender. Let cool, scoop out squash flesh and puree in blender (add some stock if needed), set aside.

Fry bacon in soup pot until crisp. Drain bacon on paper towels and set aside. Saute onions, garlic and bell pepper in bacon grease until soft. Add flour, stirring until grease is absorbed. Add broth, potatoes and thyme. Bring soup to a boil then reduce to a simmer, simmering until potatoes are tender. Add squash puree, corn and cream, stir until heated through. Add cilantro and adjust seasoning. Garnish with crumbled bacon. Serves 8.