1000 g roasted winter squash of choice
500 g animal or veggie stock (I used half lamb and half pork trotter)
6 cloves minced garlic (I use garlic confit)
70 g red wine vinegar
20 g sriracha
80 g crumbled bacon (I used oven roasted pork trotter skin)
Salt and pepper to taste
2 green onions thinly sliced
(sour cream for sour coconut cream optional for garnish)
Cut squash in half and deseed
Rub with oil of choice and place inside down on a cookie sheet and roast 1 hour at 400 degrees until fork tender throughout. (large thick squash may take 15-20 minutes longer, small thin may take 15 minutes less)
Spoon out flesh into a sauce pan
Heat on medium low heat adding stock, garlic, vinegar and sriracha
Add salt and pepper to taste
Use an immersion blender to puree into a silky soup.
Top with sliced green onion, a spoon of sour cream and crumbled bacon for garnish. Enjoy!