Roasted butternut squash soup with apples and bacon

1 3lb butter squash peeled seeded, and cubed
1tbsp olive oil
salt and black pepper to taste
6-8 strips of bacon, chopped
1 large onion, chopped
5-6 stalks celery, chopped
5-6 carrots, chopped
1 bay leaf
2tsp curry powder
1tsp dried thyme
salt and pepper to taste 1 granny smith apple (I used whatever I had on hand) peeled, cored, and cubed
4 cloves garlic, minced
1/2 cup apple sauce with 1/2 cup water or 1cup apple cider
1 1/2 quarts chicken stock
1/2 tsp ground nutmeg
1 1/2 cups sour cream or Greek yogurt

you can use regular bacon I just used what I had on hand which was the turkey bacon.

1. Preheat oven to 375 degrees F. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the oven, turning once, until fork-tender and caramelized; 30-40 minutes.
2. Place the bacon in a dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10min. remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
3. Place the onion, celery carrot, bay leaf, curry powder, thyme, and salt and pepper in the dutch oven along with everything else except the sour cream.'
4. Bring to a boil then turn down and simmer until all the vegetables are fork-tender.
5. puree the soup in small batches in a blender, or use and immersion blender. serve with a 1 tbsp on sour cream

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user RG10556.