Butternut Squash Soup

With half the country on blizzard-mode, I think we'll be needing another soup recipe.  This one has become a staple in our house.  I think I fell in love with it at the edition of my secret ingredient:  pork broth!  I've blogged before on the benefits of a good bone broth and you can read that when you like, but for today we're getting straight to the recipe!

Peel and cube one large butternut squash... or you can buy them pre-cubed at the store.  They're a bit of work since the peel is so hard, but it's about half the cost.  My one squash made about 6 cups of cubes. 

Saute 1 onion in grass-fed butter til soft.  Season with coarse salt.  The longer and lower you cook onions the sweeter they'll be.  I let mine get a hint of brown on them.  

This is a great time to deglaze.  If you're feeling non-Paleo a bit of Chardonnay is a nice acid for the mix, but I'm deglazing here with the broth.... bring on that porky goodness!

You're pot should have cooled down with your cold stock, otherwise let it cool.   Add raw cubed butternut squash with cold pork stock, chicken stock (or a combination. (pork adds an amazing flavor!) Just enough to cover the squash.  Bring to a boil then cook another 10 minutes or until squash is soft. Use a stick blender to blend smooth or regular blender in batches. 

Butternut Squash Soup
1 large onion, chopped
1/4 c butter or pork fat (saved mine from the chilled broth)
6 cups cubed squash
4 -5 cups pork broth
salt/pepper to taste