Title: Spicy Butternut Squash Soup
Time To Cook (in minutes):
1 Medium size Butternut Squash
2 Large carrots
1 Medium red onion, finely chopped
2 tbsp Olive oil
1 Red Chili pepper, finely chopped
2 tbsp fresh thyme
2 to 3 garlic cloves, finely chopped
4-5 cups chicken or vegetable stock
1 Fresh ground pepper
1 Sea salt
1 Freshly grated Parmesan cheese
Peel squash and cut in half lengthwise. Remove the seeds (keep them for roasting) and cut the squash into 1/2 cubes.
Peel and chop carrots into pieces about the same size as the squash.
Sweat onion and garlic over a medium heat for 5 to 7 minutes, or until translucent.
Add the squash and carrots to the onion and garlic mixture and cook for another 10 minutes to soften the vegetables.
Add sea salt and fresh ground pepper to taste.
Add thyme, chile peppers and stock, bring to a boil and simmer for 30 minutes.
Check seasoning, and puree in a food processor or blender a little at a time, making sure to allow for steam to escape.
Garnish with Parmesan Cheese and serve with your favorite bread or rolls.