1 medium butternut squash
2 -3 pieces of Bacon (leave out if you want it vegetarian)
1/2 large onion diced
2 stalks of celery chopped
2 -3 cloves of garlic chopped
1 tsp salt or more to taste
5-6 cups chicken stock or vegetable stock
1/2 cup of half and half
Preheat oven to 350
Cut squash in half and roast in the oven for 45 minutes until soft.
While the squash is cooking, fry bacon in the stockpot that will cook the soup.
When bacon is crisp, remove it from the pan but leave the drippings.
Sauté the onions and celery in bacon drippings until soft.
Add garlic and just heat through.
When the squash is done, let it cool.
Scoop out the insides and add to the stockpot.
Add chicken or vegetable stock and simmer for about 30 minutes.
Use a hand blender or carefully transfer to a blender and blend until smooth
Add crispy bacon and half and half. Stir by hand and enjoy!
Other possible additions if you are so inclined:
1/2 chopped tart apple sautéed with the onions and celery
1Tbsp of maple syrup
1/4 cup of chopped green chilies either before the blending or after.
For more recipes provided by Grand Junction's Volunteer Ambassadors, click here.