Butternut Squash Apple Soup with Bacon.

Preheat the oven to 375 degrees F. Slice a butternut squash in half, and remove the seeds. Place it cut side up on a cookie sheet that has been lined with foil and drizzle some oil on it. Bake at 375 degrees F for about 50 minutes, until it is tender when pierced with a fork.
Once the squash is done roasting, cook the bacon. In a large soup pot, fry the bacon until crisp. Remove the bacon and drain on a paper towel lined plate. Remove all but about two teaspoons of the bacon grease from the pan.
Cook the onion and the apples in the bacon grease until soft.
Once the squash is cool enough to handle, use a spoon to scoop the flesh out. Set aside.
When the onions and apples are soft, add the squash puree and spices. Add the broth, and bring to a boil. Reduce heat to low and continue to cook to let the flavors blend, about 20 minutes.
Remove from heat and puree the soup using an immersion blender. If it seems too thick, add a little more broth.
Add the orange juice and stir. Season with more salt and pepper if desired.
Spoon into bowls, and top with crumbled bacon.