Reesie's squash Apple soup

1 medium butternut squash, peeled & cubed

1 medium onion, quartered

1 large red pepper, seeded & cut in half

1/2 large green pepper, seeded

1 garlic bulb, left whole, will only 3 good sized cloves

3 carrots, peeled & cut in large chunks

3 celery stalks, cut in large chunks

2 C. Chicken broth

1/2 tsp. Chinese 5 spice blend

2 T. Honey bourbon whiskey

2 T. Olive oil

1/2 T of canola oil (or bacon grease if you have it)

Dash of salt & pepper for vegetables 

1/2 tsp. Salt for soup

1/4 tsp. Pepper for soup

2 T. Half & half

Preheat oven to 350 degrees. Spray 2 cookie sheets with cooking spray. Place parchment paper on pan. Place squash on one pan. All other vegetables on other pan. Drizzle olive oil on all vegetables. Sprinkle salt & pepper over all vegetables. Put pans in oven and roast for about 45 minutes or until carmelized (brown) and tender. 

Put all your roasted vegetables in a Dutch oven (large soup pot) on medium heat on the stove with the canola oil or bacon grease. Add in chicken broth. Using an immersion blender, blend until slightly chunky. It should be a thicker soup-like texture. Stir in bourbon and spices. Stir in half & half. 

Serving Suggestions:

• Top with roasted walnuts or pecans
• Top with crumbled crispy bacon
• Serve with cornbread croutons