Soup Sunday

Today is the second official Soup Sunday, and I have one delicious recipe for you! Nothing makes me happier in the kitchen than making a meal that celebrates the season. This recipe does just that with butternut squash. The finished product is a lovely sweet and savory blend of molasses and rosemary. The layers of flavor leave me scraping every bit of soup from the bowl. Don't be thrown off by the color, this soup is yummy!


Butternut Squash Soup
1 butternut squash, chopped
3 tbs. butter
1.5 cups of onion, chopped
4 tbs. molasses
4 tbs. balsamic vinegar
1.5 tbs. sage
1.5 tbs. rosemary
A pinch of salt
2 cups of water

Preheat oven to 400 degrees

Slowly brown the butter in a saucepan.

Add molasses, balsamic vinegar, sage, rosemary, and salt to the browned butter.

Warm for an additional 5 minutes.

Combine chopped onion and squash in an oven proof dish.

Pour molasses mixture over the onion and squash.

Bake for 45 minutes, stirring occasionally

Pour vegetables into a blender with water

Place blended mixture in a saucepan on the stove for additional heating if needed.

I made a quick batch of corn muffins to serve with the soup. It was a perfect meal for such a rainy day.