Made this last night, it was delicious.

1 medium Butternut Squash
4 cloves of garlic, coarsely chopped
1 medium onion, sliced thin
4-6 cups of chicken broth (I used stock made from a smoked turkey)
3-4 stalks of celery, diced
4 slices of thick cut bacon, or 1 cup of lardons


Cut the squash in half lengthwise, add butter and grill until soft. I added apple chunks to my charcoal for extra flavor. When it is done remove and cool.

Slice the bacon/lardons into half inch pieces and cook. Set aside the bacon add the onion and garlic to the grease and cook.

Remove the flesh from the skin of the squash and place into a food processor/blender. Add 2 cups of broth and puree til smooth. Pour into stockpot with the remaining chicken broth. Add the piggy, cooked onion/garlic mix(drain the fat), and celery. Sprinkle a little bit of a pepper blend on top an simmer for a bit.

Serve up with some french bread and a little bit of parsley on the top for a garnish and enjoy!