Name: Butternut Squash Soup Recipe
Prep time: 10
Cook time: 30
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

6 slices bacon, diced

2 carrots, peeled and diced

1 yellow onion, peeled and diced

2 garlic cloves, peeled and minced

2 lbs. butternut squash, peeled and diced

½ tsp. curry powder

⅛ tsp. all-spice

3 cups Aneto Vegetable Broth

salt and pepper to taste

½ cup plain yogurt

½ cup red apple, cut into matchsticks

½ cup green apple, cut into matchsticks

¼ cup pepitas

extra virgin olive oil

Instructions:

Crisp bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally. Using a slotted spoon, remove the bacon from the pot, and transfer to a paper towel-lined plate to drain.
Add the carrots, onion, garlic, and squash to the pot. Sauté for 8-10 minutes or until the vegetables are tender.
Add the seasonings, stir to combine, and cook for 1 minute more.
Add the broth, stir to combine, and bring to a simmer. Once simmering, reduce the heat to medium-low, and cover. Cook for 10-15 minutes or until the vegetables are soft.
Working in batches, if necessary, transfer the soup to a blender and puree until smooth. Season to taste with salt and pepper.
Return the soup to the pot and keep warm until ready to serve.
Divide soup between bowls and top with yogurt, apples, pepitas, and bacon. Drizzle with olive oil before serving.

About this recipe

Get into the flavors of Fall with this hearty Butternut Squash Soup recipe. Thanks to the natural and fresh elements of Aneto Vegetable Broth, this soup maintains that ideal balance between sweet and savory.

The toppings; apples, crisp bacon, yogurt, olive oil, and pepitas, add some fun, flavorful, and textural elements as well. A great soupy intro to the season!