Directions:

Preheat oven to 375 degrees F.

Trim the top of the head of garlic to expose the tops of the cloves. Drizzle the exposed garlic with 1/2 tablespoon olive oil and wrap the garlic in aluminum foil. Drizzle the rest of the oil over the butternut squash and carrots to coat. Sprinkle salt over the vegetables. Roast garlic, squash and carrots for about 30 to 45 minutes or until soft and caramelized.

While the vegetables are roasting, cook bacon in 10-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, remove bacon from skillet and discard fat. Return bacon to skillet and add brown sugar and vinegar. Cook over low heat, stirring constantly, until bacon is evenly coated. Transfer to plate in single layer. Let bacon cool completely.

Place roasted carrots, butternut squash and garlic into blender. Carefully process for 3 to 4 minutes while adding chicken stock. Adjust the amount of stock used depending on the desired thickness of the soup. The soup should be a smooth consistency. Add heavy cream if using. Serve soup in bowls and to with candied bacon bits.