Butternut Squash Soup

This soup says fall!

Ingredients

4 slices bacon
2 pounds (about 2) butternut squash
3 Tablespoons unsalted butter
2 large onions, chopped
2 small carrots, halved lengthwise and sliced thin
2 small celery stalks, thinly sliced
2 garlic cloves, minced
3/4 teaspoon salt
3 3/4 cup chicken broth
1 teaspoon curry powder
1/2 cup coconut milk
1/4 teaspoon black pepper

Instructions

Cook bacon in large heavy pot, stirring until crisp and brown. Using a slotted spoon, remove bacon to a paper towel to drain. When cool, crumble and set aside. Pour off and discard bacon fat from pan. Cut the butternut squash in half lengthwise. Scrape out the seeds. Cut in half again and peel outside layer. Cut the squash into 1 inch cubes. Melt butter in pot. Add onions, celery, carrots, garlic and salt. Cook, stirring,until onions are softened, about 10 minutes. Add the squash and broth and bring to simmer.
Partially cover and simmer until the squash are very tender, about 15 minutes. Add coconut milk and curry powder. Stir thoroughly. Puree the soup until it is smooth with an immersion blender. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon.