We had this soup for dinner with a small salad and an egg sandwich. Will also be great as a first course for your Thanksgiving menu!
Butternut squash and bell pepper soup
1/2 large green bell pepper, cubed into 1 inch pieces
1/4 cup chopped onion
1 teaspoon chopped garlic
1 tablespoon extra virgin olive oil
3 tablespoon chopped Amul cheese
3 cup stock or water
Salt and freshly ground black pepper
- Heat a 3 quart stock pot over medium heat and add the olive oil. When the oil is warm, add the onion and garlic. Saute for a few minutes and then add the butternut squash and peppers. Saute for 3 to 4 minutes, add salt and the stock or water.
- Bring to a boil, reduce the heat to medium low and cook covered for 15 to 20 minutes till the squash is soft.
- Remove the squash and peppers with a slotted spoon and blend. Add the remaining soup from the stock pot to help in blending. Once the squash has become a puree, add the cheese and give it one last spin.
- Pour the contents of the blender back into the stock pot and adjust the seasoning. Simmer for 5 minutes.