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!