Roasted Butternut Squash And Garlic Soup

• 1 small butternut squash, about 2 pounds
• 1 head of garlic
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt, to taste
• 2 cups chicken or beef broth
• 1 tablespoon bacon fat
• 1/2 cup cream
• 1/4 cup crumbled bacon, for serving

1. Preheat oven to 400u0b0 F.
2. Slice the squash in half lengthwise. Scoop out the seeds and stringy parts. Pour about half a tablespoon of olive oil in each cavity. Slice the top off of the garlic head and place it upside down in one of the cavities.
3. Place the squash on a baking sheet. Pour a bit of water in the bottom of the pan. Bake in preheated oven until fork tender, about 45-60 minutes. Allow to cool and scoop out the flesh of the squash and squeeze the garlic cloves out of their skins.
4. Meanwhile, heat the bacon fat and broth in a pot over the stove. Add the squash, garlic, and cream and simmer for about 10 minutes. Remove from heat and allow to cool slightly. Pour into a blender and blend until smooth. Taste and adjust seasonings if necessary. Return to pot and heat just until hot.
5. Serve with crumbled bacon.

butternut squash, garlic, extravirgin olive oil, salt, chicken, bacon fat, cream, bacon

Taken from food52.com/recipes/63457-roasted-butternut-squash-and-garlic-soup (may not work)