Hearty Orange Squash Soup
  • large butternut squash (3 cups, give or take a little)
  • 1 or 2 large orange or red bell peppers
  • 6 cups low sodium chicken broth
  • 1 cup red wine
  • 1 cup light cream or 2% milk
  • ½ tablespoon paprika
  • 1 teaspoon turmeric
  • Salt and pepper to garnish
  1. Using a sharp knife, take the skin off the butternut squash. You might be able to get away with using a vegetable peeler, but I'm not coordinated enough for that! Cut it into cubes. They don't have to be perfect, they're going to be blended up anyway. Chop the bell pepper into strips and get as many seeds out as you can. If you'd like your soup to have a more red color, add more red peppers instead of orange.
  2. Now, add everything into the crockpot (including the turmeric and paprika). Make sure you mix it so the cream and wine are swirled together. Turn it on high for about four hours. When you can stab a fork through a squash chunk, it's done. Let the soup cool.
  3. When you're blending the mixture, you might have to do it in separate batches. We had to do it twice. Be very careful when blending it, if it's very hot and there's no release for the air, it can burn you quite badly. If it's still hot when you blend, make sure you have a little opening on the lid!
  4. Garnish with a little paprika, salt, and pepper! Enjoy!
Recipe by Finesse Corner at https://finessecorner.com/hearty-orange-squash-soup/