Butternut Squash Soup


• 1 butternut squash
• 3 16 oz cans of chicken broth
• 3 chicken bouillon cubes
• ½ an onion
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp. cinnamon
• 1 tsp. rosemary leaves
• 1 tsp. thyme leaves
• 1 tsp. ground sage
• Salt and pepper to taste
• Bacon bits, already cooked
• Green onion, tops only



I love this soup so much and it’s very easy to make so whoo! To start just clean the squash and cut them into ½ inch cubes…Roast them at 400 for about 20 to 25 minutes. While those roast sauté some onion in the butter and olive oil, then once they gave up their flavor, strain them out reserving the juice in the pot. Now add the chicken broth and bouillon cubes. Bring that to a boil and add the cinnamon, rosemary, thyme, and sage. Once the squash is done roasting plop it into the broth and then mix it into the broth with an immersion blender, or transfer to a food processor or blender and do the same. Once all the squash is pureed into the broth, season with salt and pepper and let it cook for at least one hour, stirring every once in a while. Once it’s cooked, put it through a mesh strainer and serve with the bacon bits and green onion sliced into little pieces.



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