SPICY BUTTERNUT SQUASH SOUP

Ingredients:

• 1 medium butternut squash, peeled and cubed

• 2 sweet potatoes, peeled and cubed

• 3 carrots, chopped

• 1 onion, diced

• 3 cloves garlic, minced

• 1-2 jalapeños, seeded and chopped

• 1 Hungarian pepper, chopped

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1/2 tsp red pepper flakes (optional, for extra heat)

• 4 cups chicken stock

• 1 cup water (adjust as needed for consistency)

Instructions:

1. Prep the veggies: Peel and chop the butternut squash, sweet potatoes, carrots, onion, garlic, jalapeños, and Hungarian pepper.

2. Sauté the aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the onions, garlic, jalapeños, and Hungarian pepper. Sauté for 5 minutes until softened and fragrant.

3. Add the veggies: Stir in the butternut squash, sweet potatoes, and carrots. Season with salt, black pepper, and red pepper flakes.

4. Simmer: Pour in the chicken stock and water. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are soft and cooked through.

5. Blend the soup: Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and creamy.

6. Adjust seasoning: Taste and add more salt, pepper, or red pepper flakes if needed.

7. Serve: Ladle the soup into bowls and enjoy! You can garnish with fresh herbs or a drizzle of olive oil if desired.

This soup is perfect for cozy fall evenings!