Butternut Squash Soup with Bacon

Arrange bacon* in a single layer on a baking sheet. Roast on middle rack until crispy, 15-20 minutes.

Transfer to a paper towel-lined plate; once cool enough to handle, roughly chop into bite-size pieces.

While bacon roasts, heat a large drizzle of olive oil in a small pan over medium-high heat. Add sage leaves and fry until crisp and oil has stopped sizzling, 45-60 seconds.

Transfer to a paper-towel-lined plate; sprinkle with a pinch of salt.

Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion, squash, salt, and pepper; cook, stirring occasionally, until veggies are slightly browned and softened, 6-8 minutes.

Reduce heat to medium. Add coconut milk, stock concentrate, maple syrup, half the garlic powder, 1¾ cups water, ¼ tsp nutmeg, salt, and pepper (3 cups water and ½ tsp nutmeg for 4 servings). Let simmer, stirring occasionally, until veggies are fork-tender and mixture has slightly thickened, 5-7 minutes (you'll finish the soup in Step 6).

While soup simmers, in a small microwave-safe bowl, combine remaining garlic powder and 3 TBSP butter (6 TBSP for 4 servings). Microwave until butter has melted, 30 seconds.

Halve and toast ciabatta. Spread cut sides with garlic butter. Halve each piece on a diagonal.

Once soup has simmered 5-7 minutes, using an immersion blender, blend directly in the pot until smooth, 2-4 minutes. (If soup seems too thick, add splashes of water as needed.) TIP: Don’t have an immersion blender? Turn off heat; carefully transfer soup to a blender or food processor. Pulse until smooth, then transfer back to pot over medium-low heat; cook through the rest of this step as instructed.

Reduce heat to medium low; add 1 TBSP butter (2 TBSP for 4 servings). Simmer, stirring occasionally, until butter has melted and soup has thickened, 1-2 minutes more. Season with salt and pepper.