Chipotle Butternut Squash and Bacon Soup

Makes 8 servings

1 large butternut squash (3 pounds yields about 4 cups pureed)

Olive oil

Fresh or dried herbs and spice mixture depending on your flavor preferences, such as herbes de Provence, za'atar, garam masala

1 medium onion, chopped

1 teaspoon minced garlic

4-5 cups chicken stock

1-2 chipotle peppers in adobo sauce, chopped

Salt, to taste

Garnishes:

1 (1-pound) Paradise Locker Meats Applewood Smoked Shoulder Bacon

Fruit butter, such as Sweet Potato Pecan or Apple (available in the retail store)

Thick plain yogurt, such as Greek or Icelandic

Chopped parsley, to garnish

Preheat oven to 375° F.

Prick the squash all over with a fork and microwave on HIGH for 5 minutes to soften the skin. Using a sharp knife, split squash in half and remove seeds and strings. Use a pastry brush to oil on the cut sides of each squash half and sprinkle with herb mixture of your choice and place, cut side down, on a baking sheet. Roast squash for about 25 minutes, or until a knife blade slides easily into the center. Allow the squash to cool; trim away the peel and chop flesh into pieces.

In a 4-quart Dutch oven, heat a splash of olive oil over medium-high heat. Add onion and cook until soft; add garlic and stir for 1 minute. Add squash and chicken stock; heat until mixture just comes to a boil then turn the heat down. Stir chipotle peppers into the soup and continue to simmer 4-5 minutes.

Increase oven temperature to 400° F. Add a rack to the baking rack and cook the bacon until it reaches desired crispness. Remove from the oven and allow to cool then slice for garnish.

Remove soup from the heat and allow to cool slightly. Puree the soup in a blender or an immersion blender. Season soup with salt to taste.

Garnish with bacon, fruit butter, yogurt and parsley.