Butternut Squash Soup

Ingredients:
2 small butternut squash, or one med/large (about 4lbs total)
extra virgin olive oil, salt, and pepper
6 slices bacon, chopped
2 large or 3 small leeks (or 1 bunch green onions or chives) white and light green parts only, chopped in half then thinly sliced
2 garlic cloves, minced
3 cups chicken broth

Preparation:
1. Preheat oven to 400 degrees.
2. Pierce bulb ends of butternut squash with a sharp knife, then microwave for 1-1/2 minutes to make them easier to cut.
3. Cut squash in half lengthwise with a sharp knife, then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet (or a foil-covered sheet). Brush or mist with extra virgin olive oil, then season liberally with salt and pepper.
4. Place baking sheet into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, lay a piece of foil on top. Set aside until cool enough to handle.
5. Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat, then remove to a paper towel-lined plate to drain.
6. Remove all but 2 Tablespoons bacon grease from pot, then add leeks and season with salt and pepper. Saute for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute.
7. Transfer mixture to a blender.
8. Scoop butternut squash flesh out of the skin with a spoon, then add it to the blender, along with 2 cups chicken broth (may need to do this in two batches, depending on blender size.)
9. Blend until very smooth, then pour back into soup pot and turn heat to low.
10. Stir in remaining cup chicken broth, then cook on low for 10 minutes.
11. Serve topped with cooked bacon.

Source: Adapted from IowaGirlEats.com