MA/CA Only Compliant Creamy Butternut, Sweet Potato, & Bacon Soup with Sage, Creme Fraiche, & Garlic-Lemon Toasts

While bacon cooks, peel and dice sweet potatoes into 1-inch pieces. Halve, peel, and thinly slice onion. Thinly slice chives. Pick thyme leaves from stems; roughly chop leaves.

In pot with bacon fat, melt 2 TBSP butter (4 TBSP for 4 servings) over medium-high heat. Add onion, sweet potatoes, squash, and thyme. Season with 1 tsp salt (1 1⁄2 tsp for 4) and pepper. Cook, stirring occasionally, until veggies begin to soften, 4-5 minutes (be sure to scrape any yummy brown bits stuck to the bottom of pan).

Stir in 1 1⁄4 cups water (2 1⁄2 cups for 4), milk, stock concentrates, and Vidalia onion paste to pot. Bring to a boil, then reduce heat to medium low. Cover and cook until veggies are tender, stirring occasionally, 10-12 minutes. Remove from heat. (If it looks like milk has curdled, don't fret! It will all get blended and the soup will be delicious. Trust the process!)

Halve and toast baguette.

Spread half the roasted garlic herb butter on cut sides (remaining butter will be blended into soup so don't use it all here!). Halve on a diagonal.

Once veggies are tender, carefully transfer soup into a blender or food processor. (TIP: If you have an immersion blender, you can puree the soup right in the pot!)

Add half the creme fraiche and remaining roasted garlic herb butter and blend soup until mixture is smooth, 60-90 seconds (if necessary, pause and scrape down any bits of veggie back down and continue blending). TIP: To blend hot soup safely, work in batches if needed, filling blender only halfway. To blend, remove center cap from blender lid, secure lid on blender, and hold a folded kitchen towel over the lid to allow steam to escape and protect yourself from splatters.

If soup seems too thick, stir in splashes of water a bit at a time until desired consistency is reached. Carefully (it's hot!) taste and season with additional salt or pepper, as desired.