So I have had this butternut squash sitting around here for what seems like forever (are these things indestructible?) and decided I wanted some soup today. This morning I got up early and halved the squash, sprayed it with some olive oil and popped it in a hot oven for about 45 minutes. While it was cooling off, I sweated some onions in about a tablespoon of olive oil and little bit of turbinado sugar, wanting to caramelize them. Of course, I have the patience of a gnat, so we got them sweated down and called it good. I poured in a box of chicken broth (low sodium, fat free) about 4 cups and then added my now cooled and peeled squash. I used my immersion blender to smooth it out nicely and then I headed for the spice cabinet.
I will tell you something. Once you discover how spices work with food, and I ain't talking just salt and pepper, you get really adventurous!! So into my soup went a couple of Bay Leaves, some Chinese Five Spice, some Red Chile, Sage, Celery Salt, I dont' know but I think that's all. And then I simmered it and while it simmered I baked some bacon! And tasted and tasted and tasted my soup until I gave up and made myself a bowl! With some crumbled bacon in it. Incredibly good stuff!! And 2 P+ Points for 2 cups, not including the bacon!
Then I went to the grocery store and bought 2 more butternut squash so I can do it all over again!! Amen!