Butternut Squash Soup

It's definitely Fall according to my CSA farmer. I decided to embrace all the fall squashes we got and made a thick and creamy butternut suash soup.

Ingredients:
olive oil
1 butternut squash (peeled and cubed)
1 acorn squash (cubed)
2 leeks (chopped, I did quarter inch ringlets)
2 apples (peeled, cored, and cubed)
veggie broth (I use packets from TJ's)
some Greek yogurt
rosemary
thyme
salt and pepper to taste
roasted cashews
optional: turkey bacon

This is loose recipe. You can add as much squash as you like or have on hand. You can substitute onions or shallots for leeks. Any kind of apples will do. Use vegetable or chicken broth. You can use sour cream instead of Greek yogurt. Instead of turkey bacon, you can use real bacon or if you want a vegetarian version, I would suggest mushrooms.

Chop leeks and sautee in olive oil over medium heat until it starts to brown. Add butternut squash and acorn squash. Stir around and add enough broth to just cover the mix. Add apples. Boil for about half an hour, or until the squashes are soft. Add salt and pepper to taste (use less salt if you are going to add bacon). Turn of fire and start scooping batches into the blender to puree. I only blended 80% so I had some chunks left. You can do whatever pleases you. Turn fire back on, stir and boil down until you get a relatively thick consistency. Turn off fire. In a flat pan, fry bacon. When crispy, take out and chop into bits. Add to soup. Serve with roasted cashews, rosemary and thyme, and a dollop of Greek yogurt. Stir to blend yogurt. Fall wonderful-ness! (Not a great photo, sorry, I was in a super big rush because I was starving!)