Cream of Butter squash with Bacon bits

3 cups Butter squash, grated 2 cups water 1 cup chicken stock 1/2 cup milk 1 carrot, chopped 2 big leaf thyme, chopped 2 sprig fine leaf thyme, chopped 3 cloves garlic, chopped 2 pimento peppers, chopped 1/2 onion, chopped 2 tsp. green seasoning 6 leaves chadon beni, chopped 1 dash white pepper 1 dash parsley 1 dash paprika 2 tbsp. oil Salt to taste Chopped chive for garnish

Grate the Squash.

Note: You can also dice the squash, but grated squash will cook a bit faster.

Saute the onion and garlic in the oil over low heat.

Add the squash, carrots, big leaf thyme, fine leaf thyme, and pimento.

Increase the heat to medium.

Add the green seasoning.

Mix the ingredients. Allow to cook for about 5 minutes.

Add the chicken broth.

Continue cooking until the carrots is tender enough.

Add the chadon beni and allow it to simmer for another 2 minutes on a low heat.

Remove from the fire and leave to cool.

Place in a blender.

Note: You can use a hand mixer as well. The hand mixer allows you to enjoy this butter squash soup hot..

Add the milk and blend until smooth.