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TUCSON - Today on News 4 Cooks, Angel Fabian, Executive Chef at Noble Hops gastropub, stopped by to make Squash Soup with Bacon Caramel.
Here's the recipe:

Noble Hops Gastropub Squash Soup with Bacon Caramel
Executive Chef Angel Fabian

Soup:
1 ½ lbs Butternut Squash
1 4 ounce Onion (yellow)
½ teaspoon White pepper (powder)
1 teaspoon Salt (kosher)
¼ teaspoon Nutmeg (ground)
1 cup Cream
4 ounces Water

- Peel and clean squash. Cut into1-inch pieces and reserve.
- Peel exterior skin of onion and rough chop into ½-inch pieces.
- In a small stockpot submerge squash and onions with water. Just enough to cover them.
- Place flame/heat on high and cook for about 15-20 minutes or until soft and tender.
- Once soft, remove from stockpot. Place in mesh strainer and allow to drain completely.
- Place squash back into the pot and combine the remaining ingredients.
- With a handheld mixer, begin to puree the mixture until smooth and reserve. The soup is done.

Bacon Caramel:
4 slices Bacon
½-cup Sugar
2 Tablespoons Bacon Fat
6-ounces Cream

- Begin by cooking about 4 slices of bacon until crispy and save the fat.
- Chop the crispy bacon into very small pieces and reserve for later.
- In a clean sauté pan combine the sugar and bacon fat and cook until sugar has a nice dark gold color.
- Once you have reached the desired color, pour the warm cream in the pan and cook until smooth.
- Add the chopped bacon to the caramel and fold in.
- Pour caramel into a proper holding vessel and allow to cool down.
- Combine caramel with soup and serve.