Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 2 Big (about 1.4 Lb. Size) Butternut Squash Or Pumpkin; 2 Tablespoons Extra Virgin Olive Oil; 2 cloves Garlic, Crushed; 1 whole Onion, Sliced; 2 whole Peppers, Cut In Big Chunks; 3 cups Chicken Stock; 4 cups Water; Salt And Pepper; 1 pinch Cinnamon

9 ingredients

7 steps

Ingredients

2 Big (about 1.4 Lb. Size) Butternut Squash Or Pumpkin
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic, Crushed
1 whole Onion, Sliced
2 whole Peppers, Cut In Big Chunks
3 cups Chicken Stock
4 cups Water
Salt And Pepper
1 pinch Cinnamon

Directions

1

Cut squash in half crosswise so you can peel it easier. Peel and cut into big chunks. Set aside.
2

Put a big pot or Dutch oven over medium heat and drizzle in olive oil. Saute garlic and onions for 2 minutes. Remove and set aside.
3

Saute peppers for about 5 minutes until lightly browned. Set everything aside.
4

Saute squash for about 10 minutes until slightly browned. Add 1 cup of the chicken broth and 2 cups of water and cook for about 20-25 minutes. The cooking is done when the consistency of the squash is soft and can easily be mashed.
5

Combine all the ingredients and mash togethe,r adding some of the water to ease the process.
6

Lastly, put all the mashed pulp back in the pot and add remaining chicken broth and more water in order to reach the consistency desired.
7

Give everything a stir and season with salt and pepper and cinamon. Simmer for a few minutes.