Peel and seed the squash. Cut into 1-2” squares. Boil the onion and squash in the chicken stock until both are tender … about 10-12 minutes.

Put the boiled mixture into a blender and puree for a few minutes. Slowly add in half and half. Taste along the way to obtain the desired ‘creaminess’ you like. Add the nutmeg and salt and pepper. Top with crumbled bacon.