I made this recipe up, although it was modeled after a soup someone had made for me last year when I was sick.
I used garden butternut squash. ( thanks ruthie!)
Bake squash until it’s tender. Lay a few strips of bacon over the top while baking for flavor. Scoop flesh while warm ( easier ) I did this the day before when I already had the oven going.
Saute one red pepper, celery, carrot, onion and garlic, all chopped – simmer until tender, add squash flesh – it was about 2 cups, i had some pumpkin I threw in too.
Add freshly grated nutmeg, cayenne pepper, white pepper and salt.
2 Cups Veggie Or Chicken Stock.
Simmer for 30 minutes.
Toss into blender to smooth ( i put the bacon in too )
add water if its too thick.
Finally, add 1/2 C shredded smoked gouda.
What a yummy soup!!
I’d say this serves 6.
image by karen hanrahan