Squash Soup with Bacon Bits and Spring Onions

1. Cut up some 500g of squash and coat with EVOO and season with salt and pepper.
2. Bake in the oven until soft and char marks appear (Don't let it burn though)
3. Fry some 4 strips of Honey Cured bacon (chopped) and once crisp drain in paper towels and reserve the oil.
4. In stock pot sauté in 1 tsp butter and bacon oil 1 large white onion (diced) add 3 cloves garlic (minced) so that the onion has softened before the garlic starts to brown.
5. Add the squash and 3 tsp tomato paste. Stir to coat everything in the pot.
6. Add either 6 cups chicken or vegetable stock and bring to a boil.
7. Transfer the soup to a blender and puree or you may also use an immersion blender.
8. Taste and season with salt and pepper and add butter to make it silkier.
9. Garnish with chopped spring onions or chives and the crushed bacon.