Cream of Butter squash with Bacon bits

3 cups Butter squash, grated2 cups water1 cup chicken stock1/2 cup milk1 carrot, chopped2 big leaf thyme, chopped2 sprig fine leaf thyme, chopped3 cloves garlic, chopped2 pimento peppers, chopped1/2 onion, chopped2 tsp. green seasoning6 leaves chadon beni, chopped1 dash white pepper1 dash parsley1 dash paprika2 tbsp. oilSalt to tasteChopped 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.