Butternut Squash Soup

2 medium butternut squash

6 strips bacon (cooked and crumbled)

1 onion (diced)

3-4 cloves garlic (minced)

1 stalk celery (chopped)

2 large carrots (chopped)

6 cups chicken broth

1 pint half and half or whole milk

1 1/2 t. thyme

1 1/2 t. nutmeg

salt and pepper to taste

Bake squash for 2 hours at 350. Saute onion, garlic, celery, and carrots in a little bacon grease. When tender, add chicken broth. Simmer 20 min. Add seasonings. Scoop out squash from skin and add. Add crumbled bacon. Blend with beater until smooth and creamy. Pour in half and half, blend again. Heat through on low.