Butternut Squash, Carrot, and Pepper Soup

Ingredients

• 1 medium butternut squash, peeled and cubed

• 2 large carrots, peeled and chopped

• 1 yellow bell pepper, chopped

• 3 cloves garlic, minced

• 1 shallot, chopped

• 2 tablespoons TAO Extra Virgin Olive Oil

• 1 cup milk

• 3 cups bone broth

• 1/4 teaspoon red pepper flakes

• Salt and black pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped shallot and minced garlic to the pot and sauté until the shallot is translucent.

3. Add the cubed butternut squash, chopped carrots, and red bell pepper to the pot. Stir to combine.

4. Pour in the chicken or vegetable stock, red pepper flakes, salt, and black pepper. Stir to combine.

5. Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 20-25 minutes or until the vegetables are tender.

6. Remove the pot from the heat and let it cool slightly.

7. Using an immersion blender or a blender, puree the soup until it is smooth and creamy.

8. Return the soup to the pot and stir in the milk.

9. Heat the soup over low heat until it is warmed through.

10. Serve hot and enjoy!

This Butternut Squash, Carrot, and Pepper Soup is the perfect comfort food for a chilly day. Enjoy it as a light lunch or serve it as a starter to a larger meal.