• 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste

FOR THE SOUP

• 4 slices bacon, diced
• 1/2 teaspoon dried thyme
• 2 1/2 cups chicken stock, or more, to taste
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped chives

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.

Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.

Serve immediately, garnished with bacon, goat cheese and chives, if desired.