Roasted Butternut Squash Soup

I've never been a big fan of squash, but this ended up being very tasty. A little savory, a little sweet, a lot delicious.

Ingredients

Butternut squash-five pounds or so (You can also use buttercup squash, pumpkin, acorn squash, whatever fall/winter squash you like or have on hand)
2-4 oz bacon
medium sized sweet onion
2-3 carrots, cut into generous chunks.
2 cups vegetable stock-low salt or salt free is best.
2 cups pinot grigio
1 cup cream, half and half, or whole milk
2 tbsp butter
2 tbsp olive oil
ginger
cinnamon

Directions

Heat oven to 350. Cut squash into large pieces to prepare to roast. (I cut it right down the middle, then cut those pieces lengthwise. You don't need to peel it unless you're masochistic.)

Place squash pieces skin side down in roasting pan. Place whole peeled onion in the pan with the squash. Brush everything with olive oil and sprinkle with ginger and cinnamon-not too much. Roast for approx 40 minutes or until cooked.

While the squash is roasting, cut the bacon into 1/2 inch strips or so and saute' in the butter. Add carrots. Cover and cook on medium heat until the carrots start to get soft. Add the wine and vegetable stock. Cover and simmer until the squash is cooked and cooled enough to handle.

Scoop squash out of skins. Add squash and onion to the broth. Stir, add a little water if needed for consistency, cover and simmer approx 30 minutes. Taste and adjust seasoning if needed. You might need a little salt, you might not.

Add a cup of milk, cream, or half and half, and puree with an immersion blender, hand mixer, or whisk. You may add more milk to taste if you wish.

Serve with crumbled bacon or chives on top.