- 1 butternut squash
- 2 strips of bacon
- 2 cups chicken broth
- Cinnamon
- Nutmeg
- White pepper
- Onion powder
- Salt
- Parmesan cheese
Skin, seed, and cube squash, and roast on a baking sheet in a 400° oven for 30 minutes. Cook the bacon to crispy, chop into bits, and save, along with grease. Place the squash into a soup pot and add broth. Simmer for 20 minutes, and add ~ 1 Tbsp cinnamon, ½ tsp nutmeg, 1 tsp white pepper, ½ tsp onion powder, and salt to taste. Grate in 1/3 cup of parmesan cheese. Once soup is flavored to taste, puree until smooth. Add bacon bits and grease, and serve.
