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This spicy butternut squash and red pepper soup is light yet full of rich flavor.

Spicy Butternut Soup

PEEL and cut up 1 butternut squash and 1 red pepper

MICROWAVE covered on high with 1/4 cup water for 8 minutes

PUREE cooked vegetables in blender or food processor

ADD 2 cups chicken stock, 1 TSP ground mild red chili powder , 1 TSP ground ancho chili powder, 1 TSP ginger, dash of nutmeg, 1/2 TSP salt, and pepper to taste

BLEND or PULSE mixture until smooth and transfer to saucepan

ADD 2 cups chicken stock and whisk into mixture until blended

HEAT gently (spices get bitter when heat is high)

LADLE into bowls and garnish with dollop of cream and sprig of mint (or parsley)

Yields four servings