1 large Butternut Squash, cut into ¾
1 large Onion, cut into halfmoons
¼ cup SOOC Rosemary Fused Olive Oil
Fresh Ground Pepper
SOOC Habanero or French Fleur de Sel Sea Salt
¼ cup SOOC Vermont Maple Dark Balsamic
8 slices Bacon
3-4 cups unsalted Chicken Stock
Preheat the oven to 425⁰. In a large bowl toss the squash and onions with the Rosemary Olive Oil, pepper, and Habanero or French Fleur de Sel Sea Salt. Spread out in an even layer on a half sheet pan and roast for 55 minutes, tossing every 15 minutes, until the squash is tender but still holds its shape.
After the squash is in the oven, brush the bacon both sides with the Vermont Maple Balsamic, lay it on a second half sheet pan covered with parchment. Bake for 16 minutes, turning once halfway through. When finished removed to a plate to cool slightly.
Meanwhile, gently warm the chicken stock in a pot on the stove, bring to a simmer but do not boil.
When the squash is tender, put half of it in a blender. Add enough stock to cover and blend in batches until desired consistency. Stir in more warmed stock if you prefer a thinner consistency. Remove to a warmed pot or tureen and taste. Season with more salt or pepper if needed.
Snip the maple balsamic bacon with scissors and garnish each serving with the pieces.