Butternut Squash And Roasted Pepper Soup - cooking recipe

Ingredients

6 c. butternut squash, peeled, seeded and diced medium
8 oz. whole butter
1/4 c. light brown sugar
pinch of fresh thyme
3 qt. chicken stock or canned broth
12 oz. roux (flour thickened butter)
1/2 c. heavy cream
salt and white pepper to taste

Preparation

Add butter, squash, peppers and sugar to a soup pan.
To roast peppers; blister skin over open flame or roast in oven.
Scrape off the skin and seed.
Saute ingredients in pan on low flame for 5 to 10 minutes.
Add thyme and chicken stock.
Simmer for 1 hour or until squash has broken down and soup has a smooth texture. Add roux to thicken, then add heavy cream.
Season to taste.