LOW SODIUM BUTTERCUP SQUASH

One of the bounties of the fall harvest is squash, gourds, and pumpkins. Buttercup squash has a dry, sweet and nutty flavor, perfect for winter soup recipes! You can also substitute Butternut squast for this recipe as well. You can make this soup ahead, freeze it and throw it in a crock pot to thaw. Enjoy!

1 in. buttercup squash cut in half and seeded

1 ounce canola oil

1 med. onion chopped

1 med. carrot chopped

1/2 vanilla bean

2 fresh bay leafs

4 cups low sodium chicken stock fresh cracked black pepper apple cider vinegar

1, Preheat oven to 350°. Cut the squash in half and scoop out the seeds. Place in a baking pan cut side down and add water in the pan up to the rim of the squash.

2. Cook until tender, about 1 hour. Remove from oven and cool. When squash is cool, scoop out flesh and reserve.

3. Place 1 ounce of canola oil in a sauce pan add the onion, carrot, bay leaf and vanilla bean and sauté until tender. Add squash flesh to the sauce pan and sauté for 2 minutes. Add the chicken stock and simmer until every thing is tender, about 30 minutes.

4. Remove from the heat and puree in blender or use hand immersion blender (use caution when blending hot ingredients).

5. Pass through a fine mesh strainer to remove any remaining fiber.

6. Place the soup back into a sauce pan, and finish with a splash of cider vinegar, fresh cracked black pepper, and molasses to taste.