With Halloween around the corner, I’ve seen a lot of decorations out in my neighborhood. My wife loves this holiday, especially all of the costume ideas for our new daughter, Olivia. Of course, I'm dreaming up ideas for orange food, and this is a perfect way to incorporate orange into your diet for the holiday. You can also use the chicken broth you made from the fresh chicken (see previous blog, below). Enjoy!

Butternut Squash Soup
Serves 4

2 Tb butter, unsalted
1 yellow onion, sliced ¼" slices
1 clove garlic, sliced thin
1 tsp apple cider vinegar
1 butternut squash, cut into ½ inch cubes
1 qt chicken broth, fresh or store bought (low sodium)
Salt and pepper to taste
¼ cup heavy cream

1.    In a 2 quart sauce pot, add the butter and heat on medium heat to melt.  Once melted, add the sliced onion and cook while stirring for about 5 minutes.  Add the garlic and continue to cook for another 2 minutes.  Be careful not too cook at too high of temperature so the onions and garlic do not burn.
2.    Add the cider vinegar and cook for another minute to reduce the vinegar.
3.    Add the butternut squash, broth, salt and pepper, and simmer for about 10 to 15 minutes, or until the squash is tender.  Cool the soup down before blending.
4.    Add the cooled soup to a blender and blend until smooth.  Add the heavy cream while still in blender and adjust with more salt and pepper if needed. 
5.    Return to a clean pot if needed to reheat or cool down and refrigerate for future use.  This soup can also be frozen well.  Enjoy!