Butternut Squash Soup with optional Breadsticks

This recipe takes a while but the end result is totally worth it!

1 large Butternut Squash :cut lengthwise (steamed either in the oven @425 for 30-40 minutes) or I usually use the microwave with a glass baking dish cutting it into quarters and adding just enough water to cover the bottom of the dish and then cover and place in the microwave for 17 minutes. Then use a spoon to take the meat out of the squash leaving the skin to throw away or compost. 

1 medium size apple ( I chose pink lady)
1/2 yellow onion chopped
^^^throw the above ingredients with your cooked butternut squash and your water or almond with in your food processor and blend) 2 1/2c water
2 1/2c chicken broth
1/2c Almond milk
1T Terregon
 1 1/2 t sea salt 
1/2 t crushed black pepper
2T butter

Heres how I did this: I steamed the squash and apples at the same time then used the water mixture first in the blender with the apples and half he squash blending until smooth. Then, I took the remainder of the squash and the onions with the chicken broth and blended that in my blender. Poor all of it into a stock pot and cook on medium heat with the butter and spices until simmering and serve! 





I also made some simple breadsticks below while all this was going down. 
Preheat your oven to 400 with 2T butter on the cookie sheet 
1 1/2c warm water mixed in a large bowl with 1T yeast and 2T honey (or sugar, I use honey)
Then add 3c Whole Wheat Pastry Flour
knead with your hands when it gets to the point that you cannot stir it.
***Take the cookie sheet out and roll the butter around so it coats the pan***
Make little 2 inch balls and roll them in between your hands into sticks
Roll the sticks in the butter on the pan and sprinkle them with sea salt 
**You may want to add more butter to the top of the breadsticks right when you take them out of the oven.  I didn't but it would have been better!**

bake for 10-12 minutes