Savory Butternut Squash Soup

Thanksgiving is literally right around the corner and if you are looking for something new and healthy to add to your holiday repertoire this soup is a must! This butternut squash soup is savory and hearty.  It had to be, or it wouldn't have been husband approved.  My husband dislikes butternut squash, and when I say dislikes I really mean hate.  If I even mention the thought of cooking with butternut squash he makes a grimmace like no other.  Well, all I could say was challenge accepted.  Hence, the Savory.

One of the reason my husband completly 100% shies away from butternut is most recipes play up the sweetness of the squash.  I know that I love the fact we have a yummy good for you sweet squash that pares amazling with cinnamon.  I mean come on people how could your resit that.  Well my husband can.  So I had to really bust out my spice shelve for this yummy little number.

Ingrediants

2 small butternut squash or 1 large

1/2 onion roughly diced

1 minced garlic clove

2 carrots diced

1 apple (i used granny smith)

1 TBSP unsalted grass fed butter

1/4 tsp salt

sprinkle of black pepper

3 cups Chicken Stock (  for vegetable stock to make vegetarian friendly!) 

2 cinnamon sticks

1 bay leave

1/4 tsp nutmeg

1 tsp Garlic powder

1 tsp onion powder

1 TBSP Cumin

Preheat oven to 400

Peel your butternut squash and cut into cubes. 

Mix your cubed butternut squash, sliced apple, diced carrots, minced garlic, and chopped onion on a cooking sheet.  Drizzle lightly with olive oil, sprinkle with salt and pepper.

  Roast in the oven till soft, tender, and lightly browned.  Approxmently 25-30 minutes.

Take the tender cookie sheet mixture and empty into a food processor.  You want to blend till completly pureed.

Now in your pot you want to brown your butter.  The browning of the butter will give your soup a warm nutty flavor.  The trick is to not burn it.  So stir continuesly till browned then immediatly empty your butternut puree in the pot.

Now add the rest of your ingredients, cover and simmer for about an hour.  If you would like a thinner soup please feel free to add more Chicken or Vegetable stock to the soup.   

Then remove the bay leave and cinnamon sticks.


Soup Topping

I choose to top by soup with some lovely maple bacon that I purchased from whole foods who makes it fresh in house.  I simply fried it up, pat dried the grease, and crumbled the bacon on top of the soup. I also topped with chives.