I love the crisp cool fall mornings. The dog, cats, chickens and baby calves seem to be more frisky and playful as the season changed. One afternoon last week after a cool rain, I really had a hankering for soup.

I already had butternut squash purchased a week or two before – I was ready for fall well before it began.

I added sweet potatoes to the soup to help thicken and to bring out more color. I was very pleased with the results and will certainly include those when making it again. Carrots would also be a nice addition.

Butternut Squash Soup
2 butternut squash
1 Tbsp. olive oil
1 Tbsp. butter
1 onion, diced
2 sweet potatoes, cubed
2 cloves garlic, minced
4 c. chicken broth
2 bay leaves
1 tsp. thyme
1 c. fat-free Half&Half
Salt and pepper to taste

Cut the butternut squash into halves – not an easy task. Using clean hands, rub a little olive oil over the squash and season lightly with salt and pepper. Place the cut side down on a pan and bake at 425º for about 50 minutes. Remove from oven and let cool.

Using a large pan or Dutch oven, heat olive oil and butter. Slowly cook onion with a pinch of salt and pepper at medium-low heat until they caramelize – taking at least 30 minutes. Then add garlic, sweet potatoes, broth, bay leaves and thyme. Turn up the heat and stir to combine all ingredients. Bring to a boil, then reduce heat to a low simmer and cook for 15-20 minutes.

With a large spoon, scoop out the meat of the butternut squash and add to the soup. Turn off the heat, remove the bay leaves and purée the soup using an immersion blender or in batches with a food processor. Bring the pot of soup back up to low heat and cook until the soup thickens – about 15 minutes more.

Remove from heat and stir in Half&Half just before serving. Garnish with grated cheese, roasted pumpkins seeds, crumbled bacon or croutons.