Butternut Squash Soup

from Suzanne Day


1 Butternut Squash
2 Red Bell Peppers
3 or 4 Tbsp Olive Oil
Pinch Of Cumin
Pinch Of Corriander
Pinch Of Ginger
6 Cups Chicken Or Vegetable Stock

Cube squash, peppers, garlic, and onion and toss in a bowl with olive oil and seasonings. Roast in oven at 350 until tender. Add to chicken broth. Put in food processor or blend in batches. Warm on stove.

I have a lot of butternut squash from the garden in the Fall. This is always a favorite! You could also use carrots or parsnips or acorn squash instead of butternut squash. You can use whatever spices you enjoy.

Leave a Reply


This site uses Akismet to reduce spam. Learn how your comment data is processed.