I made this delicious and sweet butternut squash soup for Family Night Dinner last night and Cassie wanted the recipe right away. That wasn’t the only compliment this soup got. You are going to want to try it for yourself!
I cut a large organic butternut squash in half and scooped out the seeds and stringy stuff. I laid the two pieces, cut-side-down, in a 9 x 12 inch pan and added 1/2 inch of water.I cooked it in a 350 degree oven for just over an hour, until it was tender and the skin was starting to brown in places. I let it cool and then scooped out all the beautiful butternut squash and placed it in a stock pot.
While the squash was roasting, I put one small onion, peeled and halved, and rubbed with coconut oil, on a small baking sheet and put this into the oven for 30 minutes. (If you forget this part, just cook your onion in a small skillet in some coconut oil) I added the onion to the stock pot, too.
I also cooked 4 pieces of uncured bacon and crumbled two of them into the stock pot and saved two pieces to crumble on the top of the soup just before serving.
2 cups organic heavy whipping cream
1/4 tsp minced garlic, or more
1/4 tsp thyme
1/2 tsp smoked sea salt
freshly ground black pepper, to taste
I heated the soup just until heated thoroughly, but did not boil it, now and then smashing the chunks of butternut squash against the side of the stock pot with a wooden spoon. Chunky perfection!
Everyone loved it. Cassie says it would be really good if you run it through the Vitamix to make it smooth and creamy – maybe she just doesn’t want to run into those onions!