Saute bacon in soup pan with olive oil until crispy. Remove bacon. Add chopped onions and garlic to bacon fat with a splash of olive oil if needed. Saute for 3 minutes. Add cubed butternut and saute 15-20 minutes more. Add 4 cups beef broth and simmer for another 20 minutes until butternut is cooked through and slightly mushy. With a handheld puree mixer, puree until smooth. Add black beans, cumin, and thyme. Simmer for 5 minutes more. Add cooked, crumbled bacon on top to serve if desired.
Go to full version of