The Best Ever Butternut Squash Soup.

I've enjoyed my fair share of pureed fall squash soups but this one rocked it out of the park. Simple and cheap too, some of my favorite qualities in a recipe. I only used half a medium squash so I diced up the rest of the roasted squash and tossed it in the freezer for use at a later date.

Butternut Squash Soup with Bacon and Apple
Serves 5 - 6

Ingredients:

• 5 cups diced butternut squash
• 5 slices of bacon, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 3/4 cup diced tomatoes, fresh or canned
• 1 tsp dried sage, thyme, savoury and oregano (or any combination of these)
• 4 cups chicken broth, low sodium
• 3/4 cup apple juice or cider

Instructions:

1. Cut squash in half, scoop out the seeds and roast for 30 minutes at 350 or slit the skin of the squash with a knife and microwave for 5 - 7 minutes. Peel the squash, remove the seeds and dice into small pieces.
2. In a large saucepan, over medium low heat cook bacon until crisp. Remove from the pan and drain on paper towel. Leave about 2 tbsp of the bacon grease in the pot.
3. Increase the heat to medium high and saute the onions until soft
4. Add the garlic, tomatoes and herbs. Cook until the tomatoes break down
5. Add the broth and scrap any bits off the bottom of the pot.
6. Add the squash, bring to boil and then simmer until the squash is soft
7. Use either a hand blender or regular blender to puree the soup.
8. Serve with the bacon sprinkled on top.

This soup freezes really well and is perfect for those chilly fall or cold winter meals!