Sweet & Hot Butternut Squash Soup
Made with Kissed by the Sun Sweet & Hot Pepper
Cook Time: 25 Minutes
- 2 Tablespoons butter
- 1 Small onion, chopped
- 1 celery stalk, chopped
- 1 carrot chopped
- 2 Medium potatoes, cubed
- 1 Medium butternut squash, peeled and seeded
- 1 Container chicken stock (32oz)
- 1 jalepeno, diced
- 1/2 red pepper, diced
1.) Melt the butter in a large pot, and cook the onion, peppers, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender. Season to taste with KBS Sweet & Hot Peppers blend.
2.) Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Add seeds for presentation.
- Richard Fickhesen