My husband Jimmy and I, LOVE to cook! Yes, we are FOODIES! The Food Network is on all the time. We have come up with a nice, summer-time soup. Check it out and post your thoughts…
BUTTERNUT SQUASH SOUP
1) 1-1/2 lb of squash cubed (no seeds or skin)
2) 1 large bell pepper sliced
3) 1 medium onion sliced
4) 1 medium tomato (no seeds or skin)
5) 1/3 cup half & half
6) Chives (for garnish)
7) Olive oil
Place squash, pepper, onion and tomato on baking sheet rubbed with olive oil and roast in 420 degree oven for 40 to 50 minutes until vegetables caramelize.
Puree squash, pepper, onion and tomato in blender with half & half until desired consistency is reached,
Garnish with chives.