Butternut Squash Soup

Our Sunday Slow Soupers are roasting some butternut squash this week. This soup is Krista's favorite soup~ her blog is called 'In and out of the Garden'. I knew I could count on her for a suggestion of a wonderful fresh soup.
I posted my own Butternut Squash Soup a while back... this was going to be a food challenge cook-off!

Butternut Squash is a favorite of mine, although it is not very popular in the south. Bill wasn't even very sure what it was. I had to pay 8$ for 3 pounds of squash. I could have gotten a watermelon cheaper than that!

I changed my recipe up a little, check out Krista's for the original.

Roasted Butternut Squash Soup

3 pounds butternut squash

a little olive oil

2 Tbs diced pancetta

1 onion, diced

red pepper flakes

5 cups of chicken broth

1 tsp ground ginger

dash of freshly ground nutmeg

salt and freshly ground pepper, to taste

Preheat oven to 350°

Cut the squash in half and scoop out seeds. I sliced my squash and drizzled olive oil over each piece. Roast until tender

In a heavy soup pot, saute the pancetta and onion until lightly browned. Add some red pepper flakes to taste, if you like a little heat. Peel the roasted squash and add it to the pot. Add 5 cups of broth and the seasonings and bring to a boil. Reduce heat and simmer, uncovered for about 10 minutes.

Using a hand mini blender, puree the soup until it is smooth and creamy. If it is too thick, add up to a cup more of the broth.

Serve garnished with with sour cream and an extra dash of freshly ground pepper.

Serves at least 6

This makes a thick and creamy soup. It can be made ahead and even frozen to be used at a later time. I served this with a dollop of sour cream and bruschetta. Pure Fresh!

Krista~ you win!

Y'all enjoy!

Sandi