Creamy Maple-Bacon Butternut Squash Soup

• About 7 oz bacon, sliced
• About 4 lbs butternut squash, peeled, seeded, and chopped
• 2 cloves garlic, minced
• About 5/8 cup maple syrup (preferably amber syrup for its rich flavour)
• 1 tbsp five-spice powder
• Salt, to taste
• 1 onion, peeled and chopped
• About 1/4 cup butter
• 4 cups NAPSI-certified maple water

1. Preheat oven to 180° C (350° F).
2. Place bacon slices, chunks of squash, and garlic into a roaster. Pour in maple syrup and sprinkle with five-spice powder and salt. Roast until the squash begins to colour.
3. In a large pot, sweat the onion in the butter. Add the roasted ingredients. Add the maple water and simmer over low heat for about 15 minutes.
4. Puree in a blender, adjust the seasonings, and strain through cheesecloth or a sieve. Keep warm.

PREPARATION

1. Divide the soup into four bowls. Garnish with toasted pumpkin seeds or finely chopped herbs, if desired. To make a full meal, add a few nicely pan-seared scallops.