Savory Butternut Squash Soup

1. 1

   1. Peel butternut squash. Cut squash in half. Scoop out seeds and membranes. Cut into 1-inch cubes.

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   2. Peel potatoes, carrots and onion. Cut potatoes into 1-inch cubes, carrots into thin slices and dice the onion.

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   3. Melt butter in a stock pot. Add a splash of olive oil to prevent the butter from burning. Add onion and saute just until translucent, about 5 minutes.

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   4. Add squash, potatoes and carrots and simmer approximately 5 minutes, stirring occasionally.

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   5. Incorporate broth into pot. (The vegetables do not have to be tender at this point.) Simmer for 25 minutes, stirring occasionally.

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   6. Remove soup from heat (vegetables should be fork-tender at this point!) and allow to cool at least 20 minutes. *The cooling process is to prevent the blender from cracking in the next step.*

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   7. Place 1/2 of a roasted red pepper, cut into 1-inch pieces, into blender and add soup. Puree.

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   8. Return pureed soup to stock pot and add milk, dried dill weed, nutmeg, salt, pepper and hot sauce. Simmer for 10 minutes.

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   Soup may be garnished with a fresh sprig of dill and accompanied by crusty bread. YUM!

* Per serving · 4 servings · Values may vary.