Preheat oven to 400F

2 lbs peeled chopped butternut squash

2 lbs peeled chopped sweet potatoes

3 T good olive oil

3 t dried thyme, crushed slightly

2 t dried tarragon, crushed slightly

1/2 tsp ground white pepper

1 tsp truffle salt

Mix all in a large bowl, then spread out evenly in a large sheet pan and roast 30 minutes, stirring half way.  If, at 30 minutes, they aren’t roasted enough, add 10 minutes.  Cool somewhat.

In a large soup pot, combine the following:

3 T butter

2 C bacon bits

Over medium heat, crisp the bacon bits in the butter.  Remove from heat.

Put the roasted veggies in a food processor or blender, adding enough water to blend thoroughly.  It took 6 cups of water and 2 batches in my Vitamix.  Add additional water to bring the total to 3 quarts (or more, depending on how thick you like your soup.)  Also add:

4 T Better Than Bouillon Chicken (Kelly & Sarah safe)

2 t ground cumin

1 C feta cheese, crumbled

Taste and add additional seasonings as desired, checking for salt/hot/herb/sweet balance.  Serve with additional feta, goat, or other hearty cheese, chives, bacon bits, toasted nuts, pepitas, or whatever else is desired.