1. Line a baking sheet with aluminum foil or silicone mat 
2. Mix together the salt, nutmeg, turmeric, garlic & onion powder & pepper set aside.
3. Peel then cut the butternut squash into 1-inch cubes and place them on the baking sheet. Top with olive oil and toss until coated. Then spread the “rub” on, toss more, and bake at 400°F for 30-35 minutes or until golden brown around the edges.

Once that’s done, You can enjoy it as is or… You can start the soup!

1. In a Cast Iron Dutch Oven, on Medium heat, render the chopped bacon until crisps. Remove the bacon, reserving 2 tablespoons of fat.
2. Toss in the onion, stirring until the onion is translucent. Next add the chopped garlic clove and continue until fragrant. Remove from heat. (choose your technique)
3. Mashed in the pot: Add the butternut squash and lemon juice, then mash until it’s the texture you like. Once done. Place it back on the burner at medium-high and add the stock and stir until completely incorporated and heated through.
4. Immersion blender in the pot: Add the butternut squash and lemon juice and stock into the pot. Insert your immersion blender and puree until it’s the consistency you want. You will likely have to move it little as this is a very thick soup. Once done. Place it back on the burner at medium-high until completely heated through.
5. In a Stand Blender: Transfer scoops of roasted butternut squash and sautéed onion and garlic to the blender. Then, pour in the broth. Blend it until it’s ultra-creamy. Once done. Place it back into the Dutch oven, place it on the burner at medium-high until completely heated through.
6. Lastly, no matter which of the above you chose… Turn off the burner and add the heavy cream, string until incorporated.
7. Serve with optional toppings