I have a delicious new recipe. It’s a very basic, stick to your bones, delicious bowl of autumn. Oh, and butternut squash.
Now, those of you who know me probably think I am going to take this opportunity to make some gourd jokes about squash, but I figured I butter nut.
Instead, I am sharing this commercial with you, not because I am an A&W fan, in fact, quite the opposite, but I tip my hat to their marketing department. Someone there is really using their gourd.
Sorry, last one I promise.
This commercial made me laugh out loud the first time I saw it, and extremely happy the following times. Maybe it’s because I miss spicy food, or maybe because I thoroughly enjoyed Brandon’s face when I reenacted for him, since he did not yet have the ultimate pleasure of watching it himself yet.
Either way, I hope it makes you smile too :).
Alright, on to the recipe.
- 6-8 cups of butternut squash (depending on how thick you want your soup)
- 6-8 slices of bacon (depending on how much you love bacon)
- 1 tsp marjoram
- 1 tsp rosemary
- 1 Granny Smith (or similar) Apple
- 4 cups chicken broth ( I used gluten free, but any works)
- salt and pepper to taste
- With a very sharp knife and strong arm, slice your squash lengthwise down the middle and place on a greased cookie sheet or pan, cut side down. Roast in the oven, at 400 degrees F for 40 minutes, or until fork tender.
- Meanwhile, in large pan, cook bacon until crisp, then remove bacon onto a plate with paper towel to remove some of the grease.
- In the remaining grease (mmmm), fry up your roasted butternut squash. Dice apple and add to squash. Add marjoram and rosemary, chicken broth, and salt and pepper.
- Let simmer for 30 minutes. Using a hand blender, or putting your soup in a regular blender, puree soup until smooth. Taste and add salt and pepper as needed.
- Dice bacon and garnish each bowl liberally.