Butternut Squash Soup

Squash is easy to find this time of year at all the local stores and farms.  They are filled with so many great vitamins and minerals so please don't be scared off by the word squash! Even squash haters will love it!  This soup is so delicious and wonderful for a crisp fall night.  Try it before you push it away even if you decide to only make a half batch. I promise your next batch will be a full one! A family favorite!!!

Butternut Squash Soup

(2) med Butternut Squash

(1) small Onion chopped

(1) box Orzo Pasta (looks like rice)

(8) cups Chicken Stock

(1) tsp Cinnamon

(1) cup Milk

(4) tsp Butter

olive oil

salt and pepper to taste

Preheat oven to 400 degrees.

Slice butternut squash in half and place on a cookie sheet. Place 1 tsp butter in the middle of each squash half and sprinkle with cinnamon.  Roast in oven checking them every 20 minutes. Smaller squash may take only twenty minutes while larger squash could take close to an hour.  Remove when they are fork-tender. Let them cool until you can handle them and scoop out flesh and set aside.

Drizzle a couple Tablespoons of olive in the bottom of a stock pot on medium heat.  Add onion and lightly brown.

Add chicken stock and the roasted butternut squash. Bring to a boil.

Use immersion blender to blend soup until smooth and velvety. (Be careful not to splatter yourself with hot soup.)

Add Orzo pasta and cook until pasta is tender.

Add a ladle of hot soup into the milk before adding the milk into the soup to keep it from curdling.

Your soup is ready to enjoy! Yummy!!

Tip:  To make it creamier try adding half and half or cream.