Roasted Butternut Squash Soup with Crispy Bacon

Ingredients

• 2 pounds butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices bacon, cooked until crispy, crumbled
• 1/4 cup pumpkin seeds, toasted

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.