The Best Squash Soup EVER

This blog post is one big shout out to Brenda, who came up with (and thankfully shared) this recipe! It's the best. Don't skip the balsamic glaze, it's amazing.

Soup:
2 tablespoons butter
1 butternut squash, peeled and cubed (use a fresh one, not the packaged cut up ones)
1 small yellow onion, diced
1 clove garlic, pressed
1 granny smith apple, peeled and diced
4 cups GF chicken broth
2 tablespoons dark brown sugar
1 teaspoon lemon zest
3/4 teaspoon salt
1/2 teaspoon curry
1/2 teaspoon ground ginger
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
 
Balsamic glaze:
Balsamic vinegar, dark brown sugar, butter

My diced squash:

Melt the butter in a large dutch oven over medium heat. Add the onion and let cook until softened. Add the garlic and let cook for another 30 seconds. Add the squash, apple, broth, and zest.

Cover the pot and let cook until the squash can be easily mashed with a fork. Turn off the heat and puree with an immersion blender.

Return to heat, and add the salt, spices and sugar. Let cook for another 5 - 10 minutes.

To make the balsamic glaze, add the three ingredients and simmer over medium-low heat until it thickens to the point where you can run a spoon through the pan and the glaze doesn't fill right back in immediately.

Doug and I like to eat everything out of mugs, soup included. So, here are our mugs: 

Just perfect for all of this snowy weather!!