1medium butternut squash. Peeled and cut into 2 inch cubessee note
1large carrot cut to 2 inch pieces.
1large bulb of roasted garlicsee earlier post for how to roast garlic
1large shallot
3tablespoonsof olive oil divided
1tablespoonof sea salt divided
1tablespoonof crushed black pepper divided
1- 1 ½cupsof cream
2-3cupsof warm chicken broth
4slicesof bacon
1tablespoonof bacon fat from cooked bacon
Instructions
Preheat oven to 375.
Place cubed squash and carrot pieces on lined baking tray and coat with 2 tablespoons of olive oil and ¾ of sea salt and pepper.
Place garlic bulb and shallot on a piece of aluminum foil and cover with remaining oil, sea salt, and pepper. Wrap up garlic and shallot in foil.
Place both baking tray and wrapped garlic and shallot in oven and bake for 25 minutes or until fork tender.
Cook bacon while veggies are baking and be sure to keep 1 tablespoon of bacon fat for soup.
After the garlic bulb and shallot cool squeeze out the roasted garlic and peel the shallot.
Place roasted squash, carrots, garlic, shallots, and tablespoon of bacon fat in a blender with 2 cups of warm broth.
Blend until smooth and then add cream and blend. If too thick add more broth, or cream, or both until desired consistency is reached.
Garnish with crumbled bacon
Notes
Peeling squash- cut ends off whole squash until pulp is exposed. Then microwave for 4-5 minutes. Be very careful it is very hot after it is done cooking. When squash is cooled it is very easy to peel and cube.