Butternut, Bacon and Cheddar Soup Recipe

Preheat oven to 400 degrees

2 Large Butternut Squash
6 oz. Morning Land Cheddar Cheese
1/2 LB. Bacon
4 Cloves Garlic(Diced)
4 Cups Water
2 Cups Cream Half and Half or Milk
2 oz Fresh Parsely

Cut Squash in half. Bake in pan at 400 degrees for 30 minutes or until squash is soft(or peel, cube and steam). Scoop out Squash and put in soup pot. Fry bacon and add to pot with water and cream, garlic, and parsely.Salt and pepper to taste. Cook over low heat for about 20 minutes.