I usually take the time to roast squash before I put it into a soup, so this simple one pot meal attracted me. It does take some time and patience to peel the squash (with a knife or veggie peeler), but nothing compares to a creamy butternut squash soup! Adapted from Once Upon a Chef.
7-8 cups butternut squash, peeled and cubed
2 red Italian frying peppers, roughly chopped
1 medium red onion, roughly chopped
2 cloves garlic, peeled and roughly chopped
7 cups stock (chicken or veggie) or water
1 tsp salt
2 Tbsp sugar or honey
1/2 cup heavy cream (or 1 cup coconut milk)
Sea salt and pepper, to taste
In a large soup pot, combine everything except the heavy cream. Bring to a boil and then simmer covered for about 30 minutes. Use an immersion blender to purée the soup until smooth and then add in the heavy cream and mix in thoroughly. Taste and spice with salt & pepper, according to your preferences.
If you don’t have an immersion blender, allow the pot to cool slightly and blend it in batches in your blender, or alternatively, chop the produce into smaller pieces originally and have a more chunky (rather than creamy) soup to enjoy.