1. Preheat oven to 400
2. Peel, seed, and quarter your butternut squash, and lay it flat side down on a baking sheet
   drizzle with vegetable oil and sprinkle lightly with salt and fresh ground pepper.
3. Lay your pieces of bacon on the same baking sheet, rip up your sage, throw it in the pan, and drizzle everything with maple syrup.
4. Cook for about 40-45 min
5. Take the pan out the oven, remove the bacon, and chop the squash up into smaller pieces, tossing it in the bacon drippings left in the pan and let cool to room temperature.
6. Add squash into blender or food processor and puree while adding in chicken stock to desired consistency.
7. Pour your soup into a pot, and cook on low heat (very light simmer) for about 15 minutes.
   Right before serving, add your cream, and mix it in well.
    
    

   **The finishing touch is to add 2 tablespoons of cold butter into your soup to give it that velvety, glossy appearance.

Use fresh sage and the crumbled bacon to garnish 🙂