GAPS Sweet and Spicy Squash Soup

The weather has been frigid to say the very least!! Last night we had 35 below zero with the wind chills.  They animals did ok.  The horses had their blankets, the piglets had their heat lamp and a pile of hay, the cows gathered in one stall and laid down next to each other, and the chickens needed some extra shavings and some warm water to get them going.  It's rough on the animals in this weather and I hate it! On to the soup......

David and I are plugging away on our GAPS diet and doing very well so far......Scott and CC have joined us and now we all eat the same! 

Sweet and Spicy Squash Soup

1 and 1/2 butternut squash, cut lengthwise

1 Tbsp butter

1 Tbsp olive oil

1 small onion

6 garlic cloves

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp black pepper

1/4 tsp ground cinnamon

4 cups of water (or organic chicken broth)

3 Tbsp honey

Preheat oven to 375

Place the three squash halves cut-side down in a casserole dish

Pour in enough water to cover the bottom of the dish

Bake for 45-60 minutes or until the squash pieces feel a bit soft when you press down on them.

Remove the squash pieces from the oven. When cool enough to handle, remove and discard the seeds.

Scoop out the cooked squash and set aside.

In a large pot over medium heat, melt the butter with the oil. Add the onion and garlic, and cook for about 5 minutes until the onion is translucent.

Add the squash, salt, oregano, basil, pepper, cinnamon, and water, and simmer for 20 minutes on medium heat with the lid of the pot ajar. Stir occasionally.

Remove the lid from the pot and cook for 8 to 10 more minutes

Add the honey and mix well.

Cool for 10 minutes

Puree until smooth

Reheat and serve.

Note:  I never added the honey to ours.  It would have resulted in the whole batch of soup going down the drain!! The squash was so sweet to begin with.  I would recommend that you taste your soup before you add the honey!!