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Roasted Butternut Squash & Bacon Soup
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Ingredients

    1 (~3lb) butternut squash, peeled, cubed
    1 onion, diced
    4-6 slices bacon, chopped
    2 cloves garlic, minced
    1/4 tsp dried thyme
    2 1/2 cups chicken stock
    salt / pepper to taste
    olive oil

Directions

    - Preheat oven to 400 degrees

    - Line roasting pan with parchment paper

    - Place butternut squash, onion, garlic, bacon in pan

    - Drizzle with olive oil

    - Add salt, pepper

    - Bake 25-30 min, until squash is tender, stir halfway through

    - Transfer to large pot and add chicken stock

    - Puree with immersion blender

    - Bring to boil, then simmer 5-10 minutes

    - If soup is too thick, add water or more stock