Winter Squash Soup

2 pounds of winter squash, peeled and cut into chunks
4 cups vegetable broth
2 tbs. of extra virgin olive oil
½ cup of white onion, chopped
½ tbs. garlic, minced
¼ teaspoon ground red peppers (cayenne)
Sea salt and ground pepper for taste
* 1 tbs. of organic raw cane sugar

In large sauce pan, combine squash, onion and broth. Bring to boil, and then reduce heat to medium. Simmer until squash and onions are very tender, about 20 min.

Remove from heat and let stand until slightly cooled; add in garlic and then puree in batches in blender.

Return puree to saucepan and place over medium low heat. Stir in olive oil and red pepper, then season with salt and pepper.

Stir until heated through (do not allow to boil). Taste soup, and add additional salt and pepper depending on taste. *If you would like the soup to be sweeter you can add sugar

Makes 4-6 servings