1/2 cooked medium butternut squash, peeled and cut into chunks
1 to 1 1/2 cups milk (approx)
2 roasted yellow peppers (skin removed)
water (if needed)
3 cloves of garlic, diced
4 tbsp. (1/2 stick) butter
1 medium jalapeno pepper, diced
juice of 2 limes

SEASONINGS:

chili powder
Hungarian paprika (or just plain 'ol paprika)
curry powder
cinnamon
sea salt
freshly ground pepper

In a blender add the diced squash, milk and yellow peppers and puree. You may need to add some more liquid to the blend if the veggie puree gets too thick to puree.

Once pureed, pour squash/pepper blend into a pot - turn heating element on to medium heat. Add diced garlic, butter and the diced jalapeno. Cut limes and squeeze juice into soup. Next add spices - start off with about 1 teaspoon of each chili, paprika, curry, and cinnamon. Next grind some pepper and salt into the mix.

Keep stirring soup - so as to blend in all ingredients and also so no soup burns at the bottom of the pot. Simmer for at least a half hour once all ingredients are in the mix.

Note: All my spices are to taste. I used about 2 teaspoons of each chili and paprika - not as much curry powder though.

Make sure to use enough salt and pepper - fresh ground is best!

Submitted by: Lindsay Fry