1 butternut squash
1 bag o’ trader joe’s baby carrots
1/2 onion; diced
Applewood smoked bacon ends and pieces or strips cut up
garlic to taste
2 c chicken stock (unsalted is best since you are using bacon)
1 c cream
De-seed the butternut squash.
Roast the carrots and butternut squash in the oven.
In a soup pan on the stove (I use cast iron enamelware) saute the onions, garlic and bacon pieces in the pan until sizzly.
Deglaze pan with chicken stock and simmer for a little bit.
Remove butternut squash and carrots from oven when fork tender. Scoop out squash and put into soup with carrots. Cook for about 20 minutes.
With stick blender (or blend in blender) puree everything until smooth.
Add cream and let warm on stove to desired temperature.
Serve with a dollop of crème fraiche on top.