Pablano and Butternut Squash soup

1 Butternut squash peeled,seeded and diced small
2 pablano chilies seeds and stem removed diced
1/2 white onion diced
3 cloves of garlic minced
1 piece of bacon sliced small
32 oz chicken stock
3 oz white wine
1 Tbls olive oil

1 tsp garlic powder
2 tsp smoked paprika
Salt to taste

In a large pot over medium heat add bacon. Let it rendered and brown, then add onion and let it sauté in the bacon fat. Then I added olive oil and the squash and peppers. I let that cook about 2 minutes then add wine, garlic and chicken stock ,seasonings. Cook until squash is fork tender. Purée in blender. Return it to the pot until ready to serve.

Serves 4