Butternut Squash Soup

Ingredients

• 2 smallish butternut squashes
• Olive oil
• Salt
• Pepper
• 6-8 garlic cloves, peeled
• Shallot, cut into chunks.
• Bacon, chopped
• Sage leaves
• Some cups of chicken broth (Recipe!)
• Butter
• Nutmeg

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Instructions

1. Preheat the oven to 400F.
2. Peel squashes, cut off ends, and halve lengthwise. Scoop out seeds. Place on a parchment-lined baking sheet.
3. Oil, salt, and pepper squashes. Fill each squaash with some garlic cloves and pieces of shallot in each squash and flip over.
4. Bake until everything is browned and squashes are soft. ~40 minutes.
5. Meanwhile, cook the bacon in a pan and set aside on a paper towel. Deep fry the sage leaves in the hot bacon grease. Set aside with the bacon but keep the grease.
6. When they are finished baking blend the squash, garlic, and shallots. Add a few ladlefulls of broth, the sagey bacon grease, butter, and salt. Keep adding broth until the soup is smooth.
7. Move the soup to a pot to heat it up. Add salt/pepper if needed. And a dash of nutmeg.
8. Serve with fried sage and bacon.