Butternut Squash Soup

Butternut Squash Soup

Ingredients
1 extra-large butternut squash cut in half
1 (14 oz) can vegetable broth
1 (14 oz) can water
1 tsp Ham base seasoning
½ tsp garlic, minced
½ tsp onion powder
1 red pepper, chopped
1 cup cream
4 slices bacon, cooked and crumbled, grease reserved

Directions
1. Heat oven to 350 degrees.
2. Place squash halves on a foil lined baking sheet, cut side up. Cover with foil and cook soft, approximately 1 hour.
3. Remove from oven. Scoop out seeds. Discard peels. Place squash meat in a crockpot.
4. Heat bacon grease. Sauté peppers tender. Spoon skillet contents into crock.
5. Add broth, water, ham seasoning, and garlic and onion powder to crockpot. Cook on high for 2-3 hours. 
6. Stir in cream with a wire whisk, processing squash smooth as you stir.
7. Top with crumbled bacon and serve hot.