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


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.