4 Slices Bacon ( I like to use hickory smoked bacon)
3 lbs (2 small) butternut squash
3 T butter
2 large onions coursely chopped
2 small carrots, halved & sliced
2 small celery stalks thinly sliced
2 cloves garlic, minced (I usually omit but with or without is still good)
3 & 3/4 c chx stock/broth
2 T fresh sage OR 2t dried
pinch of salt
1/4 freshly ground pepper
Cook bacon until crisp. Transfer to paper towel to drain then crumble.
Cut butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and using a sharp paring knife, peel the squash. Cut squash into 3/4" chunks.
Melt butter in a dutch oven or large heavy pot over medium heat. add onions, carrots, celery, & garlic and cook, stirring, unti the onions are translucent, about 10-12 minutes. add the squash and stock and bring to a simmer. partially cover and simmer, stirring occasionally, until the squash is very tender, about 15 minutes.
In batches puree the soup in a blender (I use a food processor) until smoothand return to the pot. stir in sage and season with salt and pepper. reheat over medium heat, stirring occasionally, until hot. ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.
I like to serve with herb scones.