Butternut Squash Soup

Sunday was THE perfect fall day in Chicago. Sunny with a chill in the air. Like most people, I love the beginning of the fall season...the change in temperatures, the layering of clothes, the boots and jackets, oh my! I also like to switch up my meal planning. I especially look forward to soups which are warm, filling and quick. Below is the recipe for butternut squash soup which is delicious and easy to make. Pair with Southern Tier's Pumking beer and crusty bread. Voila! Dinner is served.

2 slices of bacon

1/2 medium onion-finely chopped

1 large leek 

1 large garlic clove-minced

*3 cups of butternut squash-seeded peeled and cut in 1 inch pieces

1 medium granny smith apple-peeled and chopped

2 cups chicken broth

*purchased cut, seeded and peeled squashed at your local grocery store 

Cook bacon in a skillet and reserve fat. Cook onion, leek, garlic and bay leaf in reserved fat stirring until softened. (about 8-10 minutes) Add squash, apple, chicken broth and 1/2 cup of water. Simmer covered until squash is tender (approximately 15 minutes) discard bay leaf. Either in a blender or with hand mixer, puree soup until desired consistency. Add water if soup is too thick. Garnish with crumbled bacon and dollop of sour cream. Yum!