Squash & Leek Soup with Feta & Bacon

Now that cooler weather is here, I was really wanting a hearty soup to make. I love roasted butternut squash with feta so I thought sprinkling it on top of the soup would be tasty and I was right. I love creamy soups but only if I can sprinkle in enough toppings to give texture to the soup. So I went a little crazy adding bacon, pine nuts and feta cheese!
-Amanda

Butternut Squash & Leek Soup with Feta & Bacon

1 large butternut squash
olive oil
2 leeks
3 cloves garlic
1 lb bacon
4 cups chicken stock
1 cup heavy cream
pinch of nutmeg
1/4 tsp cumin
feta
pine nuts

Peel the butternut squash and cube it into large pieces. Rub with olive oil and season with salt and pepper. Roast at 425 for 15 minutes, flip the pieces and continue roasting for another 15 minutes. Meanwhile, cut up bacon into small pieces and cook in the bottom of a large soup pot. Remove bacon but leave the bacon grease in the pot when it is crispy.

Wash leeks really well and cut into small pieces. Cook them in the bacon grease along with the minced up garlic. Add nutmeg and cumin. Put the squash cubes in the pan and add your chicken stock. Using either an immersion blender or by pouring the soup in batches in a stand blender, puree until smooth. Add cream until the consistency you like. You can also add milk/water or more chicken stock if you like. Serve with toasted pine nuts, feta crumbles and reserved bacon.