Butternut Squash and bell pepper soup

The beauty of this soup is in its simplicity. I first tasted it at my mother-in-laws in India, earlier this year. Very skeptically nevertheless, since  I like my soups to have some texture and this is a velvety smooth soup. Contrary to my expectations, this soup was extremely flavorful and very satisfying. The addition of green bell pepper adds a subtle spice which is a good counterpoint for the sweetness of the squash. My mom-in-law also added grated Amul cheese. This is the most famous cheese in India - a pasteurized cheddar with a fair bit of saltiness. You can substitute cheddar cheese for the Amul cheese, but I stuck to Amul cheese since I was craving the version that I had eaten in India.

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 lb peeled, seeded butternut squash, chopped into 1 inch cubes
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

1. 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.
2. Bring to a boil, reduce the heat to medium low and cook covered for 15 to 20 minutes till the squash is soft.
3. 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. 
4. Pour the contents of the blender back into the stock pot and adjust the seasoning. Simmer for 5 minutes.

Serves 3.