Butternut Squash Soup with Chicken & Red Peppers

If you have never tried butternut squash you should. It has an amazing flavor I would compare to a mild sweet potato. It is great in soup. They can be a little hard to peel, if you are going to puree it cut off the ends, scoop out the seeds, slice it in half lengthwise and place on a baking sheet cut side down. Bake about 30 min., let cool and use a large spoon to scoop out the squash. What is Alpha-gal?

Servings: 6     Prep time: 30 min +45 if you bake the squash first     Cooking time: 20 to 30 min
    Ready to eat in: about 1 hr
Utensils: Large stock pot, sauté pan, blender or food processor

Directions

Baking the squash first is the easiest, if you chose not to bake it, cook in the broth until tender then puree in a blender or use a stick blender to puree the soup. For baking the butternut squash first: cut off the ends, scoop out the seeds, slice it in half lengthwise and place on a baking sheet cut side down. Bake about 30 min., let cool and use a large spoon to scoop out the squash. Mix the broth, garlic and squash together. Puree with a stick blender or in about 3 batches in a standard blender or food processor. Return to the stock pot and turn heat to simmer and add the spices. If your broth is unsalted like the brand I use it will take 2 or 3 tsp of salt to get the proper flavor. In a sauté pan sweat the onions and peppers in the butter, add to the soup. Brown the cubed chicken in the butter and add the chicken and the drippings to the soup. Simmer a few minutes to melt all the flavors, Add the milk and adjust the cayenne and salt to your personal taste. If you are not lactose intolerant this is awesome made with ½ & ½ in place of the rice milk.

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