This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand (okay, real life moment, when your spouse is a chef you somehow have every ingredient you need on hand. I literally made six different soups in one crazy night and didn’t have to substitute a thing. Perhaps this is what they mean when they say I could kiss the chef). Super easy, quick, and a great way to use squash. An instant hit at my house and a great way to warm your bones. The bell peppers add a nice, bright contrast to the creamy butternut squash, and I threw some roasted garlic in there because that’s flavor at its best.
- 1 butternut squash roasted and peeled
- 1 Bell pepper (I used red, you can use yellow and orange – avoid green…
View original post 264 more words