Butternut Squash Soup

1. Cut the squash lengthwise in half, remove the seeds and pulp, and lay the squash halves face down on a baking sheet that has been lined with parchment paper. Cook in a preheated oven on 425F for 40 minutes or until the squash is tender when poked with a fork. Set aside to cool.
2. Once the squash has cooled down, use a fork to lift it and then peel the skin off and cut into cubes.
3. In a large Dutch oven or pot, heat the butter and oil over medium heat. Chop the onion, leeks, garlic, and carrots and add into the pot. Cook for 10 minutes or until the onions are translucent.
4. Add the chicken stock, 1 cup of water, the squash, the sprigs of thyme, salt, pepper, cayenne, and the bay leaf. Simmer, uncovered for 20 minutes, then set aside to cool. Remove the bay leaf and sprigs of thyme.
5. Use an immersion or kitchen blender to puree the soup. You will have to work in batches if using a kitchen blender. Depending on how thick you like your soup, you may add the extra water. Season to taste with additional salt, pepper, and cayenne.
6. In a small skillet over medium heat, cook the chopped bacon until crispy. Drain the excess fat and top off each bowl of soup with some bacon and pine nuts.