The absolute perfect fall soup! Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients

• 2 tbsp. Olive Oil
• 1 lrg. Yellow Onion (chopped)
• 1/2 tsp. Salt
• 3 lbs. Butternut Squash (peeled, seeded, and cubed)
• 1 1/2 tsp. Garlic (minced)
• 1 tsp. Sage
• 1/2 tsp. Rosemary
• 1 tsp. Ginger
• 3 1/2 c. Vegetable Broth
• 1 pkg. Bacon (16 oz.)
• Pepper (to taste)
• Creme Fraiche (for topping)

Directions

1. Cook the bacon according to the package.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and salt to the heated oil, and saute until soft and translucent.
4. Add the squash to the pot. Stir occassionally, and cook until the squash softens (about 8-10 minutes).
5. Add the garlic, sage, rosemary, and ginger to the squash. Cook for about 1 minute until fragrant.
6. Add desired amount of pepper.
7. Add the vegetable broth to the pot. Bring the broth to a boil, cover, and reduce the heat. Allow the mixture to simmer for 25 minutes.
8. After 25 minutes, remove the mixture from the heat and let cool for a few minutes. Add the mixture to a blender (can also use an emulsion blender), and blend until smooth.
9. If your mixture does not reach the desired smoothness, you can add additional broth.
10. Crumble the bacon and add to the soup.
11. Warm before serving.
12. Top with creme fraiche if desired.
13. Serve and enjoy!