Creamy Roasted Butternut Squash Soup

There's something about this time of year up here, when Fall quietly begins to change her tune, and you wake up one morning and realize that its on the verge of Winter.  Something about this time of year, when the rain is perpetual, and the sky is gray, and the temperature outside makes you shiver, that makes me want to make soup.  I love this time of year, it's Soup Season!  This year, my goal is to try to make a different soup every time, and I'm striving to capitalize on the bounty of Autumn with my flavours.  Tonight's dinner is brought to you by the humble Butternut Squash.  Most of its life in my kitchen has been in the form of 'slice it in half, butter the cut sides, roast until soft, eat out of the skin' -- not much variety.  So tonight, I took inspiration from my mom, and branched out.  It is a simple soup, but in its simplicity, there is a richness and complexity of flavours. 

Creamy Roasted Butternut Squash Soup
Ingredients:
2 small butternut squashes, seeded, peeled and cut into 1" pieces
1 large sweet onion, finely chopped
2 cloves garlic, coarsely chopped
4 cups chicken or vegetable broth
1/2 pint (1 cup) heavy whipping cream (or milk)
salt & pepper to taste
6 slices of bacon, cooked to crispy, then chopped -OR-
     bacon bits

Directions:
Squash Prep -- Cut off the both ends, then slice squash in half long ways.  Spoon out seeds. Peel with potato peeler.  Dice into 1" pieces.
Place in 9x13 casserole dish with onions and garlic.  Drizzle with oil, sprinkle with salt & pepper, mix to coat.
Bake at 425 for about 20-30 minutes, stirring at least twice, until squash and onions are very tender.
Meanwhile, warm broth in large soup pot over low heat until squash mixture is done.
Add squash mixture to broth, increase heat, and bring to boil.  Reduce heat, and simmer for 10 minutes.  Use an immersion blender to puree the soup.  Once all the chunks have been pureed, blend in cream. (If you do not have an immersion blender, you can use a regular blender, but do it in small batches.  Be very careful, as the hot liquid will release hot steam when the blender is first turned on.  Hold the lid on with a towel to avoid a mess, and potential injury.  Blend in a little cream with each batch, to help cool it a bit.) 
Increase heat to medium, bring back to almost a boil.
Serve hot, with crumbled bacon on top.
Warm crusty French bread goes very well with this soup!