Lynda's Butternut Squash Soup

By LyndaD

Ingredients

• 32 oz. Butternut Squash chopped
• 1 medium Sweet Potato chopped
• 1 large Onion chopped
• 3 Cloves of Garlic chopped
• 1 Red Pepper chopped
• 32 oz. Chicken Stock
• Nutmeg
• Red Pepper or Paprika
• Cinnamon
• 1 small Applesauce
• Pinch of Kosher Salt
• Ginger
• 1/2-3/4 cup Heavy Cream

Preparation

Step 1

Put everything, except for heavy cream in a large soup pot and cook until vegetables are tender. Drain vegetables saving liquid in separate pot. Using a blender or immersion blender, blend all vegetables and return to saved broth. Add heavy cream and cook until all is blended together (just a few minutes. Garnish with Bacon and green onions if preferred.