This makes a nice pot of soup - probably enough for 6 ish - or 2 and left overs for days or you can freeze it for a cold winters day!
1/2 stick to a stick of butter
2 medium to large onions
3 butternut squash
5-6 cups of chicken stock
1/4 pint heavy cream ( the smallest one they make - not sure of exact size)
nutmeg, garlic powder, salt and pepper to taste
5 slices of bacon - more if you like
Directions: Slice Butternut Squash long ways, brush with melted butter and cook face down on cookie sheets covered in foil - I would say 325-350 for probably an hour to hour 1/2 or until completely soft inside.
About an hour in - fry bacon in a pan and set aside on a plate with paper towel.
Chop onions really fine in a food processor, melt butter in a big soup pan and sautee onions until translucent....probably about 10 minutes. When squash are done, scoop out squash and put in soup pan with onions and you can add the chicken stock at this point too. Make sure that the peel of the squash gets thrown away. Simmer for a little while - until hot - and then you can do the next step in one of 2-3 ways....you can pour contents in a separate bowl and spoon into a food processor or blender and blend until smooth and put back in original pan OR you can get a hand/soup blender (about $30 at BBB) and blend right in the pot - either way your goal is to have a smooth soup - at this point I blend in a small 1/4 pint of heavy cream - the smallest it comes in for color and texture. I add nutmeg probably 1-2 tsp, salt, pepper, and a little garlic powder and I let simmer.
When it tastes good to you - plate and garnish with the bacon, scallions and a tsp of sour cream....if you are really fancy you can drop some white truffle oil in a circle to finish