Prep 20 mins
Cook 30 mins
This is a hearty and very tasty winter soup. I like it thick and creamy but the texture can be adjusted with a little extra broth. Hope you enjoy it as much as my family and I do.
- 1 butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.)
- 1 red bell pepper (cut into small pieces)
- 2 -3 cups chicken stock
- 3⁄4 cup heavy cream (more if you like)
- garlic cheese toast rounds (like Musso's)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1⁄2 teaspoon creole seasoning (I love Don's from Louisiana)
- kosher salt
- white pepper
- Heat oven to 400°F.
- Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
- Melt butter in a very large skillet over medium heat and add garlic to saute.
- When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
- As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
- Add the roasted pepper.
- Season with white pepper, creole and salt to taste and stir well.
- Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
- When all is soft, take a hand mixer and blend in the skillet.
- Add cream, stir and remove from heat.
- Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
- Make the yummy sound.