Ingredients
2 1/2 Pound | butternut squash |
1 | red bell pepper, chopped |
1 | yellow onion, chopped |
3 | cloves garlic, chopped |
7 Cup | water |
1 Teaspoon | salt |
2 Tablespoon | sugar |
1/3 Cup | heavy cream |
Instructions
Combine the first seven ingredients in a large pot. Bring to boil, then cover and simmer 35 minutes. Let soup cool, then puree in a blender. Stir in heavy cream and bring to simmer. Season as desired. Serves 6-8.