Ingredients
2 lbs butternut squash, peeled and cubed (1" cubes)
2 tbsp oil
Salt and Pepper to taste
1 medium onion, diced finely
4 strips low sodium bacon
2 tsp dried sage
26 oz. chicken stock
1 cup milk
Preparation
Preheat oven to 425 degrees. 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. 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. Drain all but 2 tbsp of bacon fat from pan. Saute onions in bacon fat over low heat until translucent, about 10-15 minutes. Add sage. When sage becomes fragrant (about 1-2 minutes), add squash, milk, and enough stock to cover squash.
If you have an immersion blender, use this to form a puree, adding stock until the desired consistency is reached.
Otherwise, transfer to a blender or food processor, working in batches. Once all is pureed, return to pan.
Simmer over low heat for 10-15 minutes to allow flavors to blend. Do not boil, as this may cause milk to separate.
