Mmmmm…..Butternut Squash Soup!

INGREDIENTS

• 4 cups butternut squash, cut up (approximately one good sized butternut squash)
• 2 Tbsp butter
• 1 sweet onion
• 3-4 cups gluten free chicken broth
• sea salt, to taste (optional)
• 2 Tsp garlic powder
• 1 pinch curry
• sourcream and bacon, optional toppings

DIRECTIONS

1. Melt 2 Tablespoons butter in a stock pot.
2. Throw in 1 sweet onion sliced/diced (you will puree at the end so it doesn’t matter too much).
3. Add 4 cups of cubed butternut squash (see chef notes.)
4. Brown for 5 minutes, stir to make sure it all gets a coating of butter.
5. Add just enough chicken stock to cover the squash and onions.
6. Bring to a boil.  Then let simmer for 40 minutes.
7. Next puree the squash and onions with a heavy duty blender such as the Vitamix or Margaritaville blender.  I don’t puree all the chicken stock in with it but if you wanted a less dense soup you could.  If you are using a hand emulsifier that you simply stick into the stock pot, you may want to removed as much chicken stock before hand and add in what you want to achieve your desired thickness.
8. After its pureed, stir in the garlic, a little sea salt, and a pinch of curry.  (Don’t be afraid of the curry even if you are not a fan.  Curry in small amounts will enhance the natural squash flavor.)