Butternut Squash Soup

Roasted Butternut Squash Soup topped with smoked bacon is the perfect fall soup. It’s super-easy to make, naturally gluten-free, and so incredibly cozy and delicious.

INGREDIENTS

TO Prepare THE BUTTERNUT SQUASH:

• 1 butternut squash, about 2-3 lbs, skin removed and cut into cubes

• 1 tablespoon extra virgin olive oil

• 1 teaspoon salt

• ½ teaspoon ground pepper

FOR THE SOUP:

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 medium apples, peeled, core removed, and cut into cubes

• 3 garlic cloves, diced

• 4-5 cups chicken bone broth or stock

• ¼ teaspoon red pepper flakes

• Salt and fresh ground pepper

TOPPINGS:

• Crumbled bacon

• Dried sage

INSTRUCTIONS

• Cut the squash in half lengthwise and remove the seeds. Peel the skin of the squash and then cut into cubes. Toss with extra virgin olive oil and salt and pepper, just to coat.

• In a crock pot over medium heat, add olive oil, onions and apple cubes.

• Add 4 cups of broth, butternut squash cubes, red pepper flakes, salt and pepper. Cook on low 6-8 hours or until all vegetables are soft.

• Puree soup with a hand immersion blender (or countertop blender in small batches) until smooth and creamy. If soup is too thick, add more broth until it reaches desired consistency.

• Serve in bowls with a pinch of dried sage and smoked bacon crumbles.