4 slices bacon (ready made is not recommended)
1/2c chopped onion
1 clove garlic, minced
2lbs butternut squash, seeded, peeled and cut in pieces (~4c)
2c chicken broth
1/2c heavy cream (I use fat free half & half)
salt/pepper to taste
nutmeg, cinnamon, or brown sugar for sprinkling
additional cream or milk for thinning
Cook bacon in skillet until crisp. Drain, reserving 1 1/2 T of grease.
Set bacon aside; crumble when cool
Heat reserve grease in saucepan. Add onion, garlic; season lightly with salt/pepper. Cook, stirring, until softened.
Add squash, broth and cream. Simmer, covered, until squash is very tender (~20-25 mins).
Puree mixture in blender (do not attempt to do all at once!)-transfer into clean saucepan as you go.
Add enough cream/milk to thin soup to desired consistency.
Season with spice (nutmeg, etc), salt, pepper to taste.
Heat soup over med heat until desired temp.
Serve with crumbled bacon and additional spice.
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