Ingredients

• 3.5 pounds butternut squash peeled and dice
• 1 Medium yellow onion dice
• 4 Garlic cloves minced
• 3-4 Cups of Low Sodium chicken broth( Vegetable broth is fine)
• 1 Cup heavy cream
• 1 Teaspoon curry powder
• 1/4 Teaspoon ground sage
• 6 pieces of good smoky bacon dice
• Salt and pepper
• Olive Oil

Instructions

1. Preheat oven to 375 Degrees. Peel, discard the seeds and membranes of the squash and dice to medium chunks, spread evenly to a baking sheet, Drizzle olive oil and season with salt and pepper making sure every quash pieces is coated with olive oil, salt and pepper. Roast in the oven for 40-50 minutes or till butternut squash is tender and fully cooked. Set aside to cool slightly. In a dutch oven render the fat of the bacon on medium heat, discarding some of the oil leaving a tablespoon or 2 in the pot, drain bacon to a paper towel line plate, add the onions and garlic and cool till the onions are soft and translucent, add curry powder and ground sage, chicken broth, add the cooked quash just untill the squash is warm, transfer the soup to the food processor in batches and pulse till its smooth, return to the dutch oven pot and add heavy cream ( at this point add more stock if you want a thinner consistency) Salt and pepper soup to taste, let it simmer for 10 minutes, serve hot with a dallop of sour cream of creme fraiche.