|2 1/2 Pound||butternut squash|
|1||red bell pepper, chopped|
|1||yellow onion, chopped|
|3||cloves garlic, chopped|
|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.