1 pound peeled butternut squash chopped
3/4 cup diced yellow onion
5.5 ounce package Sweet Earth Benevolent Bacon™ divided
1/2 tablespoon cooking oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
5 cups vegetable broth
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
15 ounce can of Butter Beans drained
1 cup chopped Swiss Chard firmly packed, stems removed and diced
1/2 teaspoon cooking oil
Remaining Benevolent Bacon™
Fresh sage optional
Preheat oven to 375F and line a baking sheet with parchment paper or a silicone mat. In a large mixing bowl, place butternut squash, onion, 4-5 strips of chopped Benevolent Bacon™ (leaving 4 strips for garnish), and oil. Toss, then add salt, pepper, and smoked paprika. Toss again, until evenly coated and layer evenly on the baking sheet.
Place baking sheet in oven and roast for 30-35 minutes, or until butternut squash is fork tender with some browning edges. In the last 10 minutes of squash mixture roasting, warm vegetable broth in a large pot, with sage and thyme added in.
Once everything is roasted, and broth is simmering, add roasted mixture from baking sheet to pot, along with butter beans and chard leaves (not stems). Bring back to a light simmer and cook covered for 10 minutes. Season with salt & pepper, to taste.
While the soup is simmering, heat oil in a small frying pan over medium heat. Once hot, place 4 strips of Benevolent Bacon™ and cook for 2-3 minutes on one side, then flip and cook 2-3 minutes on the other side. Once browned, baconfrom pan and chop up.
For plating, divide soup between four bowls, garnish with crispy bacon, chopped chard stems, and a couple leaves of sage.