Roasted Butternut Squash Soup

1. 1

   Preheat oven to 425 degrees.

2. 2

   In a mixing bowl, coat squash with oil, salt and pepper. Place on baking sheet in single layer. Roast in oven for 20-30 minutes, turning halfway through.

3. 3

   In a medium saucepan, cook bacon until crisp. Remove from pan and place on paper towels to drain. Save bacon for garnish or other use.

4. 4

   Drain all but 2 tbsp of bacon fat from pan. Saute onions in bacon fat over low heat until translucent, about 10-15 minutes.

5. 5

   Add sage. When sage becomes fragrant (about 1-2 minutes), add squash, milk, and enough stock to cover squash.

6. 6

   If you have an immersion blender, use this to form a puree, adding stock until the desired consistency is reached.

7. 7

   Otherwise, transfer to a blender or food processor, working in batches. Once all is pureed, return to pan.

8. 8

   Simmer over low heat for 10-15 minutes to allow flavors to blend. Do not boil, as this may cause milk to separate.

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