- 3 lbs. Squash or 2 boxes of frozen
- 1 med. onion
- 3 lg garlic cloves
- 2 lg red peppers
- 2 peeled carrots
- 4 c. chicken broth
- 1 c. heavy cream
- 2 tsp. cumin
- 1 tsp. each: smoked paprika; chili powder; cayenne
- Salt & Pepper to taste.
- Clean and remove seeds from peppers, onion and carrots.
- Roast the squash (if not frozen), red peppers & carrots.
- Drizzle with olive oil
- Roast @ 350 for approximately 1 hour or until tender.
- In a separate pot, sauté onion and garlic. Add chicken broth and seasonings.
- Simmer 15-20 min. Let cool.
- Puree all ingredients together in blender.
- Pour back in pot and add cream, simmer on low to desired consistency.