Butternut Squash Soup

It all started when…

1 large butternut squash, peeled and cubed

1 red bell pepper, roughly chopped

1 medium onion, roughly chopped

3 cloves garlic, smashed and peeled

7 cups of water, vegetable broth, or chicken broth

1 tablespoon salt

2 tablespoons white sugar

1/2 cup cream

Salt and pepper, to taste

1. Combine all ingredients except the cream in a large soup pot.

2. Bring to a boil, then cover and simmer for 35 minutes

3. Using a handheld immersion blender, puree the soup until smooth.

4. Stir in cream and bring to a simmer.

5. Taste and adjust for flavor using seasonings

6. Serve with crusty bread or with croutons!