kosher salt and freshly ground black pepper, to taste
Instructions
In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 6 minutes. Remove bacon from pot and set aside on paper towels to drain.
Remove all but 2 tablespoons of fat from pot. Add onion and cook until translucent, 4-5 minutes. Add garlic and cook for 1 minute.
Add chipotle pepper, butternut squash and chicken broth; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.