Simple Butternut Squash Soup

Ingredients

This Simple and Super Easy Butternut Squash Soup is always a Fabulous way to start off a cozy fall supper or as a Thanksgiving meal starter.

Ingredients
1 butternut squash, peeled,seeded,cut in cubes
2 T. Extra Virgin olive oil
2 T. Unsalted butter (Land of Lakes is my favorite)
1 large onion, thinly sliced
2 medium cloves garlic, thinly sliced
4 cups Vegetable Stock,bought at store
2 springs thyme
1 bay leaf
Sea salt
Lawry's Seasoned Pepper
Bacon bits, bought packaged

Step 1: Toss the squash with 2 T. of olive oil and roast on cookie sheets at 425 degrees--add a little more olive oil to the cookie sheet if needed. Roast until well browned, about 35-40 minutes.
Step 2:After the squash is cooked, take it out. Then in a large saucepan, saute the butter until it is brown on a medium heat. Add in the sliced onion and sliced garlic.Turn down the heat. Keep cooking and stirring for about 5-10 minutes, until cooked.
Step 3: Now add the roasted squash to the sauce pan and then remove it from the heat.Stir it well to mix and then whish it with a large whisk to blend it better. Now add the vegetable stock, one cup at a time and blend well. Then add the thyme, bay leaf, sea salt, and seasoned pepper to taste. Now, blend with whisk again until smooth.
Step 4: it is now ready to serve into beautiful soup bowls and top with a sage leaf and crumbled bacon bits.
Simply Delicious...Hampton's Style!