Delicious Butternut Squash Soup

Dave and I are huge fans of Panera Bread’s butternut squash soup. Have you ever had it? It’s so yummy! I decided to make my own version of it for our little Thanksgiving dinner. It turned out to be so delicious. I love making homemade soups because I know exactly what ingredients we’re souping on. I like to know that there aren’t any unknown chemicals or artificial flavors and colors involved. (I’m not saying that the Panera Bread one has this, I’m just saying I like to avoid those things). Also, I was really excited to make this butternut squash soup because I’ve never cooked a butternut squash or an acorn squash before. It’s safe to say, it was a positive experience!

Here’s a butternut squash soup recipe for anyone who likes to keep things simple and delicious:

• 1 butternut squash, peeled and chopped
• 1 acorn squash, peeled and chopped
• 1 large sweet onion, chopped
• 1 teaspoon chopped garlic
• 4 cups of low sodium chicken broth
• 3 tablespoons butter
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon thyme
• 1 teaspoon nutmeg
• 2 teaspoons rosemary, chopped
• 1/4 cup milk
• salt and pepper to taste

1. Melt butter in a large pot. Toss in the onion and garlic. Once the garlic is transparent, add in the chicken broth.
2. Bring to a boil and toss in the acorn squash and butternut squash, cover with a lid. Cook until squash is soft.
3. Add in the ground ginger, cinnamon, thyme, nutmeg and rosemary and stir.
4. Remove pot from stove and using a hand blender, blend mixture until it is completely puréed.
5. Place pot back on stove, set to simmer. Slowly add in cup of milk and stir. Season with salt and pepper. Enjoy.