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Sunday, November 20, 2011

Butternut Squash and Red Pepper Soup

Ingredients
  • 1 (2 to 3 pound) butternut squash, peeled and seeded
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 6 cups chicken or vegetable stock
  • Pinch of Nutmeg
  • Pinch of Thyme
  • Salt and freshly ground black pepper
  • Finely diced Red Pepper, about two tbsp

Directions

Peel, seed and cut squash into 1-inch chunks. In large pot, melt butter. Add onion and thyme and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Place in a blender and puree until smooth. Return to pot. Add diced red peppers, stir and season with nutmeg, salt, and pepper to taste.
Serve with a small crusty bread!