Ingredients

• 2 ounces butter
• 1 small onion, sliced thin
• 4 -6 cups butternut squash, cubed
• 2 slices cooked bacon, chopped
• 4 cups vegetable stock or 4 cups chicken stock
• 1/2 cup cream
• 1/4 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1 teaspoon sage
• salt and pepper

Instructions

1. In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.

2. Add chopped bacon, butternut squash and stock.

3. Cook 30 minutes or until squash is tender.

4. Add sage and salt and pepper to taste.

5. Using an immersion blender, blend soup until smooth.

6. Add cream, sour cream and cheese and heat through, stirring to melt cheese.

7. Serve with toasted bread croutons, or crostini.