During the break, I plan to make meals ahead of time and freeze them. This is quick and easy, and still tastes great if you make it ahead of time and reheat it throughout the week.
Butternut squash – peeled, de-seeded, and cut into cubes
An onion – cut into medium sized pieces
Low salt chicken broth
Bacon fat (you can use another fat of choice, but the bacon tastes amazing)
First, in a medium saucepan, sauté the onion in the bacon fat until it is soft. Add the squash. Add just enough chicken broth to barely cover the squash. Bring to a boil, lower heat slightly, and cook until squash is soft. Turn off the heat. DO NOT drain. Using the immersion blender, blend the soup until it reaches the texture you like. Season with pepper. Serve, or refrigerate and reheat later.
You could crumble the bacon you cooked to get the bacon fat and sprinkle on top of the soup. J Can you ever go wrong with bacon?