Preheat your oven to 425 degrees. Arrange squash and peppers on a roasting pan, drizzle with oil and top with a bit of salt. Roast for 25-30 minutes or until veggies are softened and brownies. Remove from oven.

Meanwhile, begin the soup. In a large pot, cook your bacon at medium - medium high heat. Cook until your desired crispiness, set aside to cool. Reserve 1 tbsp bacon grease in the pot.

Add onion to the pot, and cook for 3-4 minutes, then add garlic and cook for another 2 minutes. Bring the butternut squash and peppers to the pot.

Add broth, liquid smoke, and salt to the pot. Bring to a boil, then reduce heat to medium low simmering for 8-10 minutes.

Using an immersion blender, blend up soup until smooth. Alternatively, place inside a blender and pulse.

Chop up the bacon and add to each bowl of soup. Garnish with chives (if using).