BUTTERNUT SQUASH SOUP

   Regardless of the season, this soup has become one of my favorites.

Ingredients:

4 cu.  chicken or vegetable stock ( I ususally use the large box or organic chicken or vege stock )

4 lg Shallots - diced

1 lg  Leek - diced

4-6 whole peeled garlic - cut in 1/4s

2 Tblsp olive oil

1 tsp Sea Salt

1/2 tsp Cardamon

1/2 tsp fresh ground paper ( or not so fresh )

1 med to large Butter Nut Squash - peel, take out seeds, then cut into cubes

1 Sweet Pepper ( they are light green ), take out seeds and chop ( don't use a red or dark green pepper - you could use a yellow pepper )

1 med to large Sweet Potato or Yam - peel and then cut into cubes

( If you like a little zing - grate one Jalapeneo pepper )

Utensils

1 med to large sauce pan

Wooden flat Splatula ( spelling, I know )

1 blender to liquify ingredients

In the sauce pan first put the olive oil with salt, pepper, and cardamon.  Heat up, then put in the shallots, leeks, and garlic - allow to brown, turning it in the bottom of the sauce pan.  Doesn't have to be too brown.

Then pour in the liquid, the squash,pepper, potato and bring to a boil.  Reduce to simmer and allow to cook until the squash and potato are very soft - forkable if you know what I mean - don't allow these ingredients to become mushy in the liquid.

Using the Blender, pour the contents into it and blend to liquify.   Put everything back into the sauce pan and let simmer until soup is thicker.  It is at this point, cooking down the soup, that if you want to add your jalapeno zing, you can.  You may also want to add some more sea-salt, probably 1/2 tsp. more.

To serve - eat hot.

You can add protein to the top with a dollop of Yogurt or Vege Sour Cream or 1 oz shreded cheese.

Let me know what you think