Butternut Squash Soup

 Admittedly I'm not typically a fan of Squash soup. Most of the time I find it has kind of a "flat" taste. Nothing on the front end, nothing on the backend. Well I found a recipe that actually had cayenne pepper in it! So me, liking spicy (but not firey) foods, went to work! The framework of the recipe is from ourbestbites.com (love you gals!) but I found that once it was made, I personally liked a bit more heat, more caramelized onions, and of a little bit more sweetness. It was one of those soups that you make that every bite you think, "YUMMY!!" So for those of you who are squash skeptics, give this recipe a whirl!

Butternut Squash Soup

1/2 tablespoon Olive Oil
1 tablespoon butter
1/2 cup Carrots, sliced
2 stalks Celery, chopped
1 1/2 cup Onion, chopped
4 Garlic Cloves, minced
4 cups Butternut Squash, cubed (or your favorite squash)
2 cups Potato, cubed
32 ounces Chicken Broth (or 4 cubes chicken boullion)
1 1/2 tablespoon Brown Sugar
1 1/2 teaspoons Salt
3/4 teaspoon dried Sage
1/4 teaspoon Cayenne Pepper

1. Bring the olive oil and butter to a shimmer. Add the carrots, celery, and onions. Saute until the onions are translucent. Add garlic and cook for 1 minute or until fragrant.
2. Add squash.
3. Add chicken broth, potato, and sage, and cayenne pepper.
4. Let simmer on low for 30-40 minutes or until the squash and potatoes are tender.
5. Stir in the brown sugar.
6. Puree in a blender or with an immersion blender.
7. Let cool and serve with sour cream, bacon, croutons. Or just eat it plain, it's that yummy!

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