Butternut Squash Soup

 Autumn Series Feature

Atlanta Bread Company has some of the best Butternut squash soup I have ever had. It has just the right amount of sweet and savory and I crave it all the time; especially this time of year.

The other day I was waiting for David to grab something at the grocery store and was standing by a big display of butternut squash that was reasonably priced. I couldn't resist. It was time for project soup.

Now I had never handled one of these butternut squashes before, so I had no idea what to do with it. I ended up, after struggling needlessly for about ten minutes, googling a tutorial. Here you go.

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Butternut Squash Soup
 *I got my inspiration for this from Paula Deen

Ingredients:
1/2 teaspoon salt
1 tsp cinnamon
2 tablespoon light butter
3  cans chicken broth
2  carrots, peeled and diced
1 small onion, diced
2 lb Butternut Squash, halved, peeled and seeded; cut into 1-inch chunks
1/2 cup of Half and Half

Place squash in saucepan along with carrots, onions, and broth then add in the salt.  Simmer 40 minutes uncovered.  Puree soup in a blender or food processor along with 2 tablespoons butter.  Pour a little hot puree into the half and half so not to curdle the cream; add to soup. Stir in cinnamon.  Serve in a bowl with sour cream.

This was so good, and so much like the soup I love at ABC. I was really pleased with my soup making endeavor - hubby liked it too. Sometimes when I turn into a mad scientist in the kitchen, the results are worth it.

I hope everyone is enjoying everything this fall season has to offer!

God Bless!