Butternut Squash Soup

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Ingredients

1 leek, cleaned and chopped

1 shallot, chopped

1 tsp dried red pepper flakes

2 tablespoons olive oil

1 butternut squash, pealed and cut into cubs

2 red peppers, cubbed

1 vegetable bouillon cube

4 cups vegetable stock

Fresh oregano & basil

Method

1. Pre heat oven to 425 degrees F.

2. On a large baking sheet, toss butternut squash and red peppers with olive oil, salt/pepper and bake for 25 minutes.

3. In the meantime, in a large soup pot, sauté leek, onion and chili flakes in a little olive oil for 3-5 minutes.

4. Once the squash and peppers are cooked, add to your garlic and leek mixture and sauté another 5 minutes. Pour in stock, bouillon cube, oregano, basil, salt & pepper and simmer for 30 minutes.

5. Using a hand blender, blend until a creamy texture forms. If you don’t have a hand blender, use a food processor or vitamix.

6.Enjoy!