Books & Spoons Recipe for PEPPERED VEGETABLE SOUP WITH BUTTERNUT SQUASH

So let the saga continue... 
The other half of the butternut squash that was roasted last week with all the nutty, cheesy goodness, well, I had a plan to that as well. 
This smooth, tasty vegetable soup has taken so many forms over the years in my kitchen, but in and all of them, it is a fast favorite, that I even crave for at times. 
It has the full flavor of all the veggies, it has the kick from the peppered cream cheese, and it has the depth of the flavor from the chili pepper, just be aware, if you purée the chili pepper with the rest of the ingredient, it will be HOT. So, if you are not prepared for that, boil the chili whole with the rest of the vegetables, and then remove it before you purée the soup and add the cream cheese. I added some chopped, roasted pine nuts with thyme on top of the soup, and served with wholewheat, oven fresh scones. 
I hope you enjoy the soup, the season, and the holidays upon us. Till next time,
~ Cheers!

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PEPPERY VEGETABLE SOUP
​WITH ROASTED BUTTERNUT SQUSH

• 1 BAKED POTATO, PEELED AND DICED
• 1 SWEET POTATO, PEELED AND DICED
• 1/2 ROASTED BUTTERNUT SQUASH, PEELED AND DICED
• 4 MEDIUM SIZE CARROTS, PEELED AND DICED
• ONE BUNCH OF SPRING ONIONS, CHOPPED
• 2 SHALLOTS, PEELED AND CHOPPED
• 1 CHINESE GARLIC
• 1 CHILI PEPPER
• 1 LITER / 2 PINTS OF VEGETABLE BROTH
• 50 G/ 2 OZ OF PEPPERED CREAM CHEESE
• ROASTED PINE NUTS AND THYME FOR THE SERVING

1. Prepare all the vegetables as directed and
2. Set in a stainless steel pot
3. Cover the vegetables with the vegetable stock and set to boil
4. When the vegetables are done and tender, remove the chili pepper if so desired
5. If there is over one pint (half a liter) liquid reminding in the pot, pour it away
6. Take a stick mixer and puree the ingredients until smooth
7. Add the peppered cream cheese and puree the cheese in the soup
8. Ready to be served

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