Ingredients:

  • 2 lbs butternut squash, peeled and diced into 1-inch cubes
  • 1 lb Russet potatoes, peeled and diced
  • 1 whole head garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped
  • 5 cups low-sodium chicken broth
  • 1 tbsp fresh sage, minced
  • 1/2 cup heavy cream
  • 2 tbsp pumpkin seeds (pepitas), toasted
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and potatoes with olive oil, salt, and pepper on a large baking sheet.
  2. Wrap the garlic head in aluminum foil and place it on the baking sheet. Roast all vegetables for 35 minutes until the squash is mahogany-brown and tender.
  3. While vegetables roast, fry the diced bacon in a Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon to drain, reserving 2 tablespoons of rendered fat in the pot.
  4. Sauté the chopped onion in the bacon fat until translucent and aromatic.
  5. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted squash, potatoes, chicken broth, and minced sage.
  6. Bring to a simmer for 10 minutes to marry the flavors. Use an immersion blender to process the soup until completely smooth and velvety.
  7. Stir in the heavy cream and heat through. Adjust seasoning with additional salt or pepper if desired.
  8. Serve hot, garnished with reserved crispy bacon bits, toasted pumpkin seeds, and fresh chives.