4cupschicken broth(use low sodium, or no salt added)
1tablespoonapple cider vinegar
2teaspoonsbrown sugar
water to thin as desired
cooked bacon for serving
Instructions
Preheat oven to 425°F. Toss squash with one teaspoon of olive oil and roast in oven for 15 minutes. Stir and roast 10-15 minutes longer or until squash is tender.
In a large pot, heat remaining 1 teaspoon of olive oil over medium heat. Add onions and celery and cook, stirring, until onions are translucent and softened. Add spices and cook, stirring, for 1 minutes. Add broth and squash. Simmer 10 minutes.
Purée using an immersion blender or in a traditional blender in batches. Be very careful! Serve topped with crumbled bacon.
Notes
This recipe can easily be made vegetarian. Instead of topping with bacon, top with roasted pepitas, a swirl of spiced yogurt, freshly chopped herbs, or homemade croutons.