Rustic Butternut Squash Soup

Ingredients

onion, minced

1 medium

canola oil

2 tbsp

butternut squash puree

2 cups

chicken stock

3 cups

water

2 cups

brown sugar

2 tbsp

salt

1 tsp

white pepper

¼ tsp

garlic powder

1½ tsp

onion powder

1 tsp

ginger

1 tsp

cinnamon

½ tsp

nutmeg

¼ tsp

sweet potato, 1" pieces

2 medium

canola oil

2 tbsp

onion, chopped

1 medium

pepper, chopped

2 medium (red or orange)

garlic, minced

3 large cloves

Instructions

1. In a saucepan, heat 2 tbsp canola oil over medium/heat high and brown minced onion.
2. Stir in butternut squash puree, chicken stock and brown sugar. Bring briefly to a boil. Reduce to simmer and cook for 15min. Stir occassionally.
3. Boil sweet potato pieces for 4min at a full boil. Drain and rinse off pieces.
4. Season soup with salt, white pepper, garlic powder, onion powder, ginger, cinnamon, and nutmeg. Simmer soup for additional 10min.
5. In a cast iron pan, heat 2 tbsp canola oil over medium/heat high and brown chopped onions and peppers. Add garlic, cook an additional 1-2min. Add cooked sweet potato pieces. Brown sweet potato for 5-8min.
6. Add browned onions/peppers/sweet potatos to soup. Cook for 15min over medium/low heat.
7. Season with salt and pepper to taste.

Notes

squash chunks instead of puree. After simmering for 15min, remove chunks with slotted wooden spoon, and puree the chunks. Return the pureed squash to the saucepan and continue simmering for another 10min.