Butternut Squash Soup

Fall is here...Which means squash is everywhere! I have never made butternut squash soup before so I started with a teeny squash to make a little batch. BIG mistake, this soup is amazing. I will certainly be making another batch soon. Inspired from Food Network, but without all the butter and cream!

Ingredients:
1 Butternut squash (mine was 1.25 pounds)
1 carrot, grated
1/4 small onion, diced
1 clove garlic, chopped
Pinch of salt
Pinch of pepper
1 tablespoon honey
1 table spoon cider vinegar
2 tablespoons brown sugar
1/2 pinch cinnamon
1/2 pinch basil
Pinch red pepper flakes
1.5 cups chicken broth

Cut the squash lengthwise, sprinkle with salt, pepper and olive oil. Place on a baking sheet facedown. Bake the squash at 350 for 30 minutes. Let it cool then scrape out the inside and throw away the skin. In a medium pan over LOW heat, cook the carrot, onion and garlic until they are soft. 

Add the squash, honey, vinegar, brown sugar, cinnamon, basil and red pepper flakes. Cook over medium heat for 5 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover the pan and cook for 30 minutes at a simmer.  Let the mixture cool for a few minutes. Pour the mixture into a blender and blend until smooth. (Tip: to avoid explosion do not put on the top of the blender - cover the top with a towel instead).

Return to the sauce pan and re-heat. Yummm, this soup makes me ready for winter!