Butternut Squash Soup

1 large butternut squash
(3 pounds)
1 cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp garlic powder
6 Tbs. butter (unsalted, softened)
1 cinnamon stick
1 cup onion (diced)
1/2 cup carrot (diced)
2 cloves garlic (chopped)
1 qt. chicken stock
1/2 cup half and half (optional)
Salt and pepper to taste

For garnish:
3 bacon slices (cooked and chopped)
1/4 cup chives (chopped)

Pre-heat the oven to 400 degrees. Wash the squash and cut it in half lengthwise.
Mix brown sugar, cinnamon, nutmeg, garlic powder, salt and 3 tablespoons of butter together and rub on the flesh of the squash. Place the squash on a roasting pan or cookie sheet and roast, uncovered, until tender - about 40 minutes. Check periodically to ensure that the squash is getting lightly browned and not burned.
While the squash is in the oven, place olive oil in a large saucepan over medium heat until hot. Add the onion, carrot, garlic and cinnamon stick and saut?? until soft but not brown, about 10 minutes. Add the chicken stock and bring to a boil. Simmer for several minutes. When the squash is browned remove it from the oven, scoop the flesh out of the skin and add it to the large saucepot with the other ingredients. Simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup in a blender until smooth. (If preparing this recipe in advance the soup can be cooled, covered and refrigerated at this point. Add half and half, if desired, when reheating. You can also use additional chicken stock when reheating if it???s necessary to adjust the consistency.) Add half and half if desired, season to taste, garnish with bacon and chives and serve.