Our weekly Real Meal offers you a healthy dinner idea that you can get on the table quickly, using our favorite organic and all-natural products. We’re feeling ready for Autumn with this seasonally satisfying Roasted Butternut Squash and Bacon Soup, made with locally-grown butternut squash. Enjoy!

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet.
2. In a large bowl, toss together 1 butternut squash (peeled, seeded, and cut in 1-inch chunks), 1 onion (diced), 1 red bell pepper (chopped), 4 slices bacon (diced), 2 tbsp olive oil, and 2 cloves garlic (minced); season with salt and pepper, to taste. Gently toss to combine, and spread onto prepared baking sheet.
3. Bake for 25-30 minutes, or until butternut squash is tender, stirring halfway through cooking.
4. Heat a large skillet over medium high heat. Add 4 more slices of bacon (diced) and cook until crisp. Transfer to a paper towel-lined plate.
5. Heat a large stockpot over medium heat. Add butternut squash mixture and ½ tsp dried thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in 2.5 cups chicken stock and puree with an immersion blender.
6. Bring to a boil; reduce heat and simmer for 10 minutes. If the soup is too thick, add more chicken stock as needed.
7. Serve immediately, garnished with bacon, goat cheese and chives, if desired.