Sweet & Spicy Butternut Squash Soup

Ingredients

4 lbs Butternut Squash, peeled & cubed
4 Tbsp SOOC Red Cayenne Olive Oil
4 Tbsp Butter
3 Tbsp Brown Sugar
1 1/2 tsp Salt
1/2 tsp Black Pepper
1 large Onion
2 cloves Garlic
6 cups Chicken Broth
1 cup Apple Cider
1/4 tsp Cinnamon
1/2 cup Heavy Cream
Toasted, Crusty Bread (optional)

Directions

Peel, remove seeds, and cube butternut squash into approximately 1 inch pieces.

Place butternut squash on a baking sheet lined with parchment paper.

Melt 3 tablespoons butter and mix in 3 tablespoons Red Cayenne Olive Oil and 3 tablespoons brown sugar. Pour olive oil mixture over the butternut squash and coat evenly.

Bake in a 400°F oven for approximately 45 minutes, stirring every 15 minutes, until the squash is soft and beginning to caramelize.

While squash is baking, saute chopped onion, minced garlic, 1 tablespoon Red Cayenne Olive Oil, and 1 tablespoon butter in a large pot until the onion is soft.

Transfer butternut squash to the pot with the onion mixture. Add chicken broth and apple cider.

Use an immersion blender or transfer to a standard blender and blend until smooth. Add cinnamon and heavy cream.

Simmer on low for 10 minutes. Serve with toasted, crusty bread (optional). Enjoy!