1 Butternut Squash, roasted (cut lengthwise, remove seeds, spray with coconut oil, salt/pepper, roast face down)
1 Cup chicken broth
1 Onion
1/2 Red Pepper, roasted
4 Cloves garlic, roasted (keep in skin, toss in the oven for 5 minutes or so, then peel)
3 Slices Black Forest Bacon (I got this stuff at Whole Foods. Use whatever bacon tickles your pickle)
1 Tbsp curry powder
1. While Squash, pepper, and garlic are all busy roasting, rough chop your onion and bacon and sautee in a large saucepan until brown.
2. After squash cools, scoop squash out of skin and add to your onion and bacon mixture. Peel your roasted garlic, and add that in the saucepan along with the roasted red pepper. Add chicken broth (or stock, your choice) and curry powder, simmer for 10-15 minutes, so the squash can absorb some of the other fixins.
3. Once liquid is slightly reduced in your saucepan, transfer everything to your Vitamix (or Ninja, whatever blender works best for you), and let 'er rip! From here, it is really up to you re: the texture you prefer of soups. I like mine not quite pureed, so I don't get to out of control while running the Vitamix.
4. Optional: cook up an additional slice of bacon, cool/drain, and break apart as garnish on your bowls of heaven!
