*Re-post from a few years ago. By far, one of my favorite Fall soups

This past weekend,  Brandon and I took the kids to visit his family in Fayetteville, Arkansas.  The leaves were nearing the end of change, but we had the chance to play in them and see their beauty of Fall.  Being there with his family and getting to meet close friends of his fed into my love for “true family”…that picture perfect idea of having such precious people in your life who contribute to your own personality and purpose that you are proud to bestow.  Brandon is he because of them.  Good people are contagious…yes indeed.

After coming home from such a wonderful time, I immediately craved that “feeling of home, family, warmth, and love” in the form of food.  Let’s face it, food can be all of these things.  Taking everything I experienced this weekend with our loved ones all together, I meshed them into one pot and created a warm silky soup that made me smile.

 Roasted Butternut Squash Soup

 1/2 of one yellow onion, chopped

1 butternut squash, peeled and cubed

1 tbsp olive oil

1/2 tsp kosher salt

fresh cracked pepper

2 sprigs fresh thyme, chopped

1/2 tsp nutmeg

4 medium carrots, peeled and sliced

3 cups vegetable broth

1 1/2 cups heavy cream (or coconut cream)

sour cream for garnish

1 loaf ciabatta bread, cubed

2 tbsp olive oil

kosher salt and fresh cracked pepper

2 sprigs fresh rosemary, chopped

Toss first seven ingredients together and roast in oven at 350 degrees for 30 minutes.  Meanwhile, bring carrots and only two cups vegetable broth to a boil in a medium pot on the stove.  Once butternut squash is ready, process along with carrots and broth. Pour mixture back into the pot and add cream and the last cup vegetable broth.  Adjust with salt and pepper and simmer.

Toss ciabatta bread with olive oil, salt, pepper, and rosemary.  Toast in oven at 350 degrees for 15-20 minutes or until crispy.  Serve soup topped with croutons and sour cream.