1 large butternut squash (peeled and seeded and cut into 1 inch chunks)
4-6 slices of roasted bacon (chopped chunky)
1 large yellow onion (chopped chunky)
1 large red bell pepper (chopped chunky)
1 jalapeño pepper (chopped chunky) – OPTIONAL
3-5 garlic cloves (just take off the skin)
4 cups of chicken broth
Salt and pepper to taste
Touch of cayenne pepper
2-3 tablespoons of olive oil
4-7 sprigs of fresh thyme for cooking and garnish (can use dried if need be)
Roast the bacon, squash, onion, garlic cloves, and peppers, coated in the olive oil, in a single layer on a cookie sheet or large roasting pan in the oven for 25-35 minutes at 400 degrees Fahrenheit.
Flip and stir all elements halfway through the allotted baking time. (You want the squash to be soft enough to easily pierce with a fork.)
Take the roasted elements and transfer them to a large stock pot.
Place the pot on the stove and set the heat on medium to low; then add the chicken stock (2-3 cups), and emulsify all contents of the pot with a wand blender (NOTE: You can also use a large countertop blender, but let the pot contents cool after removing them from the stove and before placing them in the blender.)
Once blended, add some thyme, salt, pepper and cayenne pepper to taste. (NOTE: If you used a countertop blender, place the emulsified contents back on the stove to cook before adding in the seasoning.)
Bring the mixture to a slight simmer and cook uncovered for 20 – 30 minutes, adding more chicken stock to maintain the liquid consistency you prefer.
Garnish with fresh thyme and a dollop of goat cheese before serving.