Butternut Squash Soup with Spicy Red Pepper Puree

4 to 5 strips of bacon, cut into lardons

2 shallots, sliced

2 garlic cloves, minced

1 tablespoon flour

2 lbs peeled and cubed butternut squash

1 Granny Smith apple, cubed

32 oz chicken stock (approx)

½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup drained and chopped roasted red peppers (jarred)

1 tablespoon olive oil

2 garlic cloves, chopped

¼ teaspoon cayenne

Salt and pepper

Cook the bacon until most of the fat has rendered out over low heat. Remove the bacon with a slotted spoon and reserve. Pour out all but 2 tablespoons of fat from the pot and add the shallots and garlic, cooking until slightly golden. Add 1 tablespoon of flour and make a roux. Add the squash, apple, and chicken stock (enough to barely cover). Simmer uncovered for 20 minutes, or until the squash is very tender. Transfer to a blender and puree until smooth. Return to the pot and season with salt, pepper, cinnamon, and nutmeg.

Combine the roasted red peppers, olive oil, garlic, and cayenne in a blender and puree until smooth. Season to taste with salt and pepper.

Garnish the soup with bacon in the middle surrounded by a swirl of red pepper

puree.