Brown Butter Bacon Butternut Squash Soup

0 In a large pot, cook the bacon on medium heat. When done, remove the bacon from the pot and save for later.
1 In the same pot, add butter and cook until slightly brown. Add onions and garlic and cook until fragrant. Add butternut squash and 2 and ½ cups chicken stock. Stir, cover, and reduce heat to low. Let cook for about 30 minutes or until butternut squash is completely cooked and soft.
2 If you have an immersion blender, blend ingredients until smooth. If you do not have an immersion blender, let soup cool for about 30 minutes and then add it to a blender and blend until smooth.
3 Bring pot back to low heat, and stir in 2 cups of milk. Soup should be creamy and smooth. Season with salt and pepper to taste.
4 Serve with crumbled bacon on top, and with a dollop of sour cream and thyme if desired.
5 Enjoy!