Cooking time: 90 minutes

1. Preheat the oven to 180° C / 350° F.
2. Place the bacon slices, squash pieces and garlic in a roasting pan. Pour on the maple syrup and sprinkle with the five spice powder and salt. Roast in the oven until the squash begins to color.
3. In a Dutch oven, sweat the onion in the butter. Add the roasted ingredients. Add the maple water and simmer over low heat for about 15 minutes.
4. Purée in a blender, correct the seasoning and strain. Keep hot.

Serving

1. Ladle the soup into four bowls.
2. Garnish with toasted pumpkin seeds or chopped fresh herbs, if desired.

To make a complete dish, add a few nice pan-seared scallops.