This time of year grocery stores and farmer's markets are packed full of various squash just waiting to come home and be cooked.  Butternut squash in particular is a wonderful base for cool weather soups and the addition of bacon and maple syrup only makes it better.  

SMOKED MAPLE AND BACON SQUASH SOUP

Ingredients

2 butternut squash halved lengthwise and seeds removed

4 tbsp. unsalted butter

4 sage leaves

1 pint heavy cream

1 14 oz can chicken stock

3 tbsp. maple syrup

2 tsp. chipotle powder

1 cup crumbled bacon

Salt to taste

Instructions

Heat smoker* to approximately 350 degrees.  Place squash on the smoker cut side up, placing one tablespoon butter and one sage leaf in each cavity.  Close lid and allow to cook 1-1.5 hours until tender.

Remove squash from smoker.  Using a spoon, scoop the soft squash from the skin and place in a blender.  Blend until pureed.

Add cream, chicken stock, maple syrup and chipotle powder and blend well.  Pour mixture into a large saucepan and add bacon and salt to taste.  Place saucepan on the grill and warm over medium heat, stirring periodically until warmed through.  Serve immediately.

(Editor's note: A hollowed out round squash creates a memorable serving vessel.)

* Recipe created by Clint Cantwell, courtesy of Kingsford.com