Butternut Squash Soup
2 Tbsp Butter
1 cup chopped onion
1 med-large butternut squash, seeded, cut in half
1/2 large granny smith apple; peeled, cored, and diced
3 cups low sodium chicken broth
1 1/2 cup apple cider (or apple juice)
1/4 cup apple cider vinegar
1/4 apple bourbon (optional)
1 1/2 tsp salt
1/4 thyme (or oregano)
1/4 tsp fresh ground pepper
2 Tbsp EVOO
2 slices of bacon, cooked and crumbled
-->Preheat oven to 350*. Split the butternut squash down the middle. Remove seeds. Place on a baking sheet and drizzle with EVOO, sprinkle salt. Roast squash for 45 minutes.
-->While squash is roasting, chop apple and onions. Render bacon on med-hi in a large skillet. Remove excess grease from pan and set aside.
-->15 minutes before squash is done, in a large skillet, on med-lo, melt butter and start sauteing onions and apples. When squash is done, peel and cube (this is a messy process). Add to the onions and apples with the bacon, salt, pepper and thyme. Saute for 5 minutes.