Roasted Red Pepper and Butternut Squash Soup

By jennifer_1

Ingredients

• 1 butternut squashbutternut squashes, peeled and cubed
• 1 chopped onion
• 1 pinch pinchsalt
• 1 pinch pinchpepper
• 1 peeled appleapples, cored and chopped
• Homemade Chicken Stock, (enough to cover indredients in pan)
• 2 slices slicesthick Italian bread or Belgian bread
• 2 roasted red pepperroasted red peppers
• 1 tsp tsp(5 mL) (5 mL) olive oil
• 1 tsp tsp(5 mL) (5 mL) chopped garlic

Details

Servings 6

Preparation

Step 1

Place squash, onion, apple, salt and pepper in stock pot. Add homemade chicken stock to cover. Place bread slices on top and simmer until everything is soft. Remove from heat and let cool. Add skinned red peppers, olive oil and garlic. Blend in blender or with immersion blender. To serve, add concentrate to pot with 5% cream to taste. If a lighter soup is desired, add milk, or a combination of milk and cream. Heat thoroughly and enjoy on a brisk fall day!