Smoked Butternut Squash Soup

INGREDIENTS

-1 large butternut squash halved vertically and seeds removed

-1 tablespoon olive oil, plus more for drizzling

-½ cup chopped white onion

-1 tablespoon Maple Bacon Infused Sea Salt

-Freshly ground black pepper, to taste

-3 to 4 cups vegetable broth, as needed

-2 tablespoons butter

-2 medium potatoes

-½ cup heavy cream

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit.

2. Place the butternut squash on a sheet pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside. Rub the olive oil over the inside of the squash and sprinkle with salt and pepper.

3. Cooked squash through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.

4. Meanwhile, add the potatoes to a pot of water and cook through.  When done, remove from pot and let cool. Peel the potatoes.

5. In a large soup pot, warm 1 tablespoon olive oil over medium heat. Add the chopped onions and 1 teaspoon Maple Bacon Infused Sea Salt. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes.

6. Use a large spoon to scoop out the butternut squash flesh. Discard the tough skin and add to pot. 

7. Pour in 3 cups vegetable broth, heavy cream and potatoes.

8. With an immersion blender, blend until smooth.  If thick, slowly add more vegetable broth to thin.  Stop when your soup is blended and warm through.

9. Place in a bowl and finish with a sprinkle of Maple Bacon Sea Salt.