Butternut Squash Fall Soup

By DWatkins23

Ingredients

• 1 Butternut Squash, cubed
• 1 Small sweet onion, chopped
• 2 new potatoes (low glycemic index)
• ½ sweet red pepper, chopped
• ½ sweet yellow pepper, chopped
• 2 Carrots, peeled, chopped
• Parsley: fresh, a handful, chopped
• 2 32-ounce boxes of organic, free range chicken broth
• (can substitute 2 cubes bullion and water)
• 1 t salt
• ½ t ground pepper
• Red pepper (Cayenne) to taste
• 2 T smart balance butter substitute (or like product)

Preparation

Step 1

Place in Stock Pot on medium heat:
Broth (or water and bullion)
Potatoes
Butternut squash
Carrots

Melt “butter” in sauté pan. Saute off all other vegetables until onion is
clear. Add salt and pepper and red pepper to taste.
Combine with soup in stock pot.
Simmer for 50 minutes or until Squash is soft.
Allow to cool to just above room temperature.
Put through a blender, a bit at a time until smooth.
If your soup is too thick, add water.