Simple Butternut Squash Soup

• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, large
  • 1 small bunch Green onions
  • 1 Red bell pepper, large

• Canned Goods

  • 4 cup Vegetable or chicken broth

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter

Found on thepretendbaker.com

Ingredients

• 1 large butternut squash, seeds removed, peeled and diced
• 1 small bunch of green onions (scallions), sliced
• 1 large red bell pepper, seeded and diced small
• 4 TBSP butter
• 4 C vegetable or chicken broth*
• salt and pepper, to taste
• optional: 1 tsp apple cider vinegar, 1-3 tsp honey*

Directions

• In a medium lidded pot, heat butter over medium-high heat. When butter foams, add green onions and bell pepper along with a heavy pinch of salt.
• Reduce heat to medium and continue to cook while stirring often until peppers are soft, about 3-5 minutes.
• Add squash and broth. The broth should JUST cover the squash. If there isnt enough liquid, add more water or broth until it just barely covers the squash.
• Increase heat to high and bring to a boil then reduce to low and cover with a lid. Simmer until squash is fork tender, about 10 minutes.
• Remove from heat and allow to cool for 5 mintues before blending.
• Transfer to a blender (you will need to do this in batches) and blend on high until completely smooth. Repeat until all of the soup has been blended.
• Taste, add salt and pepper to your liking and, if desired, the apple cider vinegar and honey.
• Serve warm with crusty bread and a swirl of cream.