Butternut squash bisque

Melt butter and add onions, peppers, Chile pepper, garlic and bacon and season with salt and pepper, sweat the veggies way down.

Add the carrots, squash and stir, add curry, ginger, turmeric, syrup, brown sugar, salt and pepper and stir. Bring to a boil, cover and turn to low and simmer until veggies are tender (about 45 minutes) taste for seasoning.

Add mixture to a processor until smooth and the I work it through a sieve to ensure its silky and then add back to the pot and keep warm.