Butternut Squash Soup

I am always looking for soup recipes that do not require cream to make them tasty.Cream of tomato,Cream of broccoli,cream of asparagus;well you get the picture.I have developed a recipe for butternut squash soup that has a tang and is loved by my whole family. I believe in letting the grocer be your sous chef so I always buy the peeled and cubed butternut squash in the fruit and vegetable aisle .

Ingredients:

60 ounces peeled and cubed butternut squash
6 cups chicken stock
1 large onion chopped
2 cloves of garlic chopped
3 serrano peppers seeded and chopped
2 tablespoons extra virgin olive oil
1 teaspoon cayenne pepper
salt and pepper to taste

Preparation:

In a large pot, add olive oil and heat until hot but not smoking
Add the onions and cook until soft;about 4 minutes
Add the garlic,the serrano peppers and cayenne pepper and cook for about 2 minutes
Add the squash and the chicken stock and bring to a boil
cook at a medium temperature for about 30 minutes , or until squash is very soft
Turn off heat and allow mixture to cool for about 15 minutes
When mixture is cool, use an immersion blender to make the soup smooth and creamy
Add the salt and pepper heat the soup for 10 minutes and serve with a crusty bread

You need to adjust the serrano peppers and cayenne to your family's taste .

Serves 4 to 6