Butternut Squash Soup

2 Tbsp butter, at room temperature

2 Tbsp olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2 inch pieces

3 cloves garlic, minced

3 1/2 lbs butternut squash, peeled, seeded and cut into 3/4 inch pieces

6 cups low sodium chicken broth

salt and pepper

In an 8 qt stock pot, melt butter and olive oil over medium high heat. Add onion and carrot and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and cook about 30 seconds. Add squash and chicken broth and bring to a boil. Continue to boil until vegetables are soft, about 20 minutes. Turn off the heat. Process in a food processor (this will take several times because it is way more than will fit) until smooth. Ladle into bowls and serve hot. I put bacon on the top but Michael said it was not necessary.

This soup was so good! I love butternut squash! This has the consistency of a tomato soup, but the hint of sweetness that butternut squash brings. A great fall recipe that we will be making again!