Silky smooth and delicious roasted butternut squash with bacon.
Preheat oven to 400°. Lightly oil a large baking sheet.
Place butternut squash, onion, bell pepper and bacon in a single layer onto prepared baking sheet. Add garlic and olive oil; season with salt and pepper to taste. Gently toss to combine.
Place into oven and bake 25-30 minutes or until the butternut squash is tender. BE SURE to toss and stir half way through this cooking time.
While this is cooking - heat a large skillet over medium high heat. Add bacon and cook until brown and crispy. Transfer to paper towel lined plate.
Heat a large pot over medium high heat. Add baked butternut squash mixture, thyme, sage, nutmeg and chicken stock. Puree this mixture with an immersion blender or hand-mixer to a very smooth consistency.
Stir in chicken stock. Season with salt and pepper. Heat through for 5 minutes.
Add whipping cream and heat through again.
Serve topped with fresh chives, bacon and a drizzle of heavy cream.