- Toss squash and carrots with olive oil. Arrange in baking dish and roast uncovered in preheated 350°F oven for 30 to 40 minutes or until tender.
- In large soup pot, cook bacon until crisp; remove bacon with slotted spoon and reserve for the soup garnish. Add onions to soup pot and sauté in bacon drippings over medium heat until tender, about 5 minutes.
- Add roasted vegetables and chicken broth to soup pot and bring to a boil; remove from heat. Working in several small batches, blend soup in food processor or blender until smooth. Return to soup pot, bring to a simmer and season with salt and pepper.
- Serve soup in large bowls garnished with crisp crumbled bacon.
Calories 314, Carbohydrates 27g, Cholesterol 26mg, Fat 21g, Fat Calories 190, Fiber 5g, Protein 7g, Saturated Fat 6g, Sodium 1769mg. Daily Values: Calcium 107.58mg 11%, Phos 148.11mg 15%, Copper 0.19mg 10%, Zinc 0.82mg 5%, Panto 1.05mg 11%, Biotin 2.75mcg 917%, Iodine 0.27mcg 0%, Magnesium 73.98mg 19%, Iron 1.68mg 9%, Vitamin B6 22%, Vitamin C 70%, Vitamin B12 4%, Vitamin D 6%, Vit E-a-Toco 12%, Vitamin A 499%. Percent Daily Values are based on a 2,000 calorie diet.