Butternut Squash Soup

Cut squash in half crosswise so you can peel it easier. Peel and cut into big chunks. Set aside.

Put a big pot or Dutch oven over medium heat and drizzle in olive oil. Saute garlic and onions for 2 minutes. Remove and set aside.

Saute peppers for about 5 minutes until lightly browned. Set everything aside.

Saute squash for about 10 minutes until slightly browned. Add 1 cup of the chicken broth and 2 cups of water and cook for about 20–25 minutes. The cooking is done when the consistency of the squash is soft and can easily be mashed.

Combine all the ingredients and mash togethe,r adding some of the water to ease the process.

Lastly, put all the mashed pulp back in the pot and add remaining chicken broth and more water in order to reach the consistency desired.

Give everything a stir and season with salt and pepper and cinamon. Simmer for a few minutes.