Ok, I need to start by saying that I was not good about taking pictures when I made this recipe. I have only one picture, and it doesn’t do this soup justice, AT ALL! But i promise you will love this tasty, heart meal.
I have to squeeze in one last winter meal before the cold goes away (although I am so happy at the thought of warm days, every day!). This recipe was so good my family asked for some all the way from Florida! My good friend and Bret also loved it! (And it isn’t easy for Bret to say he enjoys eating veggies!)
– Butternut squash (I used two; cubed)
– Red, green, and yellow pepper
– 1 onion
– Vegetable stock
What you do:
-Preheat over to 400 degrees.
– Chop all vegetables
– Roast half the squash in the oven until golden brown.
-In a pan, saute the onion and garlic. Add all the chopped vegetables.
-Cover in vegetable stock, cover pan and simmer until tender.
-Once the squash in the oven is roasted, puree in blender. Add it to the pan and stir. This will give the soup a hearty thickness.
-Season with salt and pepper.
(Oh, and take a better picture than I did!!! ha)