Butternut Squash Soup

INGREDIENTS

4 cloves

garlic, minced

1 tsp

dried thyme

1/2 tsp

sage

olive oil, for sauteing

sea or kosher salt and fresh pepper

1/2

large butternut squash, cooked, mashed

1/2

large acorn squash, cooked, mashed

1 14 ounce can

evaporated milk, whole milk, half & half or heavy cream

1 14 ounce can

chicken broth

1 pinch

each of nutmeg and cinnamon

large onions, sliced thin

1 tsp

sugar

few slices of bacon, cooked crisp and crumbled