Serves about 4

INGREDIENTS
3 delicata squash
2 tablespoons olive oil
1 large shallot, diced
2" fresh ginger, peeled and minced
3 cups chicken broth
kosher salt & pepper, to taste

OPTIONAL GARNISHES: 
4 slices of bacon
Green onion slices
Goat cheese crumbles
Toasted pumpkin seeds

DIRECTIONS: 

1. Preheat the oven to 425 degrees F. Cut the delicata squash in half lengthwise. Scoop out the seeds with a spoon then drizzle with olive oil, kosher salt, and pepper. Place on a large baking sheet and roast until the flesh is very tender (about 25-30 minutes). Let the roasted squash halves cool. Then scoop the flesh out with a spoon.

2. Meanwhile, fry the bacon in a medium-sized soup pot until it is crispy. Place on a paper-towel lined plate to cool once cooked, and then crumble to use as a garnish.

3. Using the bacon fat, sauté the shallots until translucent, then add the ginger and cook for one more minute.

4. Purée the roasted squash with the sautéed shallots, ginger, and 2 cups of chicken broth. Purée together using a hand blender or by transferring carefully to a blender and blending until smooth. Return to the soup pot, and stir in the remaining chicken broth until combined and thinned to your desired texture. Taste and adjust the salt and pepper. Heat to a simmer.

5. Serve hot with bacon crumbles and your choice of garnishes on top.