Why would they receive preferential treatment over the customers who already had reservations? Craziness.
- 1 medium organic butternut squash, peeled and cubed
- 1 apple, peeled and cubed
- Olive oil, salt and pepper
- 1 large Vidalia onion, chopped
- 2 Tbsp Olive oil
- 1 Tbsp Butter
- 2 cloves garlic, minced
- 1 (32 oz) organic vegetable broth
- 1 cup beef broth (if want to keep vegetarian, just add more veg broth)
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp fresh ground black pepper
- 1 bay leaf
- 2 Tbsp brown sugar
- 2 Tbsp grated Parmesan
- 1 cup frozen corn
- 1 (6 oz) container GF vanilla yogurt (I didn’t use Greek as I was unsure of the tang, but give it a try)
Heat oven to 375 degrees
Spray a large baking sheet with non stick spray and add the cubed squash and apples. Toss with olive oil and add salt and pepper. Roast for 25 minutes or until squash is tender.Meanwhile, in a large heavy soup pot, sauté the onion and garlic in the 2 Tbsp olive oil and 1 Tbsp butter until the onion becomes tender. Add the vegetable broth, beef broth (or add’l veg broth) sea salt, pepper, onion powder, bay leaf, Parmesan, and brown sugar. Simmer, covered, on low for 15 minutes.
Add the roasted squash, apple, and the corn to the soup pot with the broth. Stir to combine and cover, continuing to simmer on low for another 15 minutes.
Remove the bay leaf and puree with immersion blender until all ingredients are smooth. Add the yogurt and stir to combine.
I like my butternut squash soup to be completely smooth so I strained it through a mesh strainer making it silky and rich. It’s one extra step, and a messy one, but If you don’t mind a little texture from the corn, you don’t need strain.
Garnish with crumbled bacon and green onions.