September Recipe

Squash Soup

Ingredients
1 large butternut squash
2 cups of vegtable or turkey stock
1 1/2 cups of sour cream
1/4 cup cooked crumbled bacon
1 cup gruyere chese
Chives (for garnish)
Chopped Pecans (for garnish)
Salt and Pepper
Olive oil
1/2 teaspoon pumpkin pie spice
1/2 teaspoon all spice
2/3 teaspoon oregano (dried)
Heavy cream (if soup is too thick)

Instructions
1. Skin and cut squash into cubes and cover in olive oil, salt, pepper, pumpkin pie spice, and all spice.
2. Roast for 45 minutes and let cool.
3. While the squash is cooling, mix sour cream, stock, and cheese.
4. Put stock mixture into a large pot and put the burner on medium-low.
5. Once squash is completely cooled, put into pot and mash with a potato masher.
6. Add oregano and heavy cream as needed if soup is too thick.
7. Turn up heat inbetween medium, and medium-high.
8. Let simmer for 30-45 minutes
9. Garnish with extra cheese, sour cream, chives, and bacon if desired.

   ENJOY!