It Smells So Good Y’all

If I could capture the smell of the house right now, and pack it in a box, tie it with a bow, and put it on your doorstep……..I would! This butternut squash soup smells THAT good y’all!

I wish that I had invited someone over for dinner…….because they would think that I am so the Pioneer Woman….err LCValley woman;). But no one is coming for dinner, and Chase is on call, so a blog post will have to do.

2 Butternut Squash (cubed)
2 Tablespoons olive oil
Seasoned salt (to taste)
2 Tablespoons butter
2 apples (sliced)
1 onions (chopped)
1 1/2 Tablespoons Ginger paste
Teaspoon of Cinnamon
Teaspoon of Pumpkin Pie Spice
3 cups of Chicken Broth

Place cubed butternut squash on a baking sheet. Drizzle with olive oil and season with seasoned salt. Roast at 425 for 40 minutes.

Melt the butter in a stock pot. Add the sliced apples, chopped onions, and the following seasonings.

Cook over medium heat until the apples are tender. Here is where the house starts to smell like heaven.

Add the roasted butternut squash and chicken broth to the pot, bring to a boil. Reduce heat, and simmer for 15 minutes.

Here I took a break to feed this one a pretzel snack;). But a glass of wine, or a browse through Instagram works too!

Next purée the soup in a blender. (Do this in small batches).



20131206-162420.jpgGarnished with sour cream and sunflower seeds. Served with crusty bread. Nom Nom…it’s a keeper!

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