2 tbsp. unsalted butter
1 tbsp. olive oil
4 strips bacon
1 cup chopped onions
2 lb. butternut squash
2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic
2 cups chicken stock
1/4 cup Half and Half

Preheat oven to 400°F. Wash, peel, and remove seeds of butternut squash. Cut squash into one inch cubes. Toss squash onto a baking sheet with one tablespoon of olive oil - bake for 25 minutes.

In a separate pot, cook bacon and remove when done. In same pot, sauté onions and garlic until translucent. Place the butternut squash and bacon back in. Sprinkle in two teaspoon of salt and half a teaspoon of black pepper. Pour in the two cups of chicken stock and quarter cup of Half and Half. Use a hand held blender to puree into a smooth soup. Enjoy a warm bowl!

Submitted by: Lydia Le