Butternut Squash Soup

Ingredients:

• 2 tbsp olive oil
• 1 1/2 pounds peeled and seeded butternut squash , cut into 1-inch chunks
• 1 tbsp butter
• 1 pinch sugar
• 3 large garlic cloves, thickly sliced
• 1 1/2 tsp cinnamon
• 3 cups chicken broth, homemade or from a carton or can
• 1 1/2 cups half-and-half (or whole milk)
• Salt and freshly ground pepper, to taste
• Garnish: apple slices

To prepare squash: Peel the squash, cut in half at the bulge, and then cut each half again, lengthwise. Scoop out the seeds in the bottom half. Cut remaining squash into 1 inch cubes.Heat oil over medium-high heat in a large, deep saute pan until shimmering.

Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 10 min.

Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich caramel color, about 10 minutes longer.

Add cinnamon; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.

Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. Return to pot, add enough half-and-half so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Simmer for 10 minutes, spoon into bowls, garnish and ENJOY!!