Roasted Pepper and Sunshine Squash Soup

Sunshine Squash
  • 4 red, orange or yellow sweet peppers cut in half, seeds and stems removed
  • 4 cups sunshine squash, peeled and cut into 1-inch cubes
  • 2 cloves garlic
  • 1+ quart chicken stock
  • 1 teaspoon salt, or to taste
  • 1 lemon juiced
  • Cultured cream or sour cream or coconut milk to garnish

Turn on the broiler.  Put peppers onto baking sheet.  Put under the broiler for 10 minutes or until blackened.  Remove and put into sealed plastic bag for 10 minutes.  Remove skins and chop.

In large pot add squash, roasted peppers, garlic, stock, water, and salt.  Bring to a boil and reduce heat to simmer until squash is tender.  Blend.  Add juice of the lemon right before serving.  Garnish with cream of choice.  Serve hot.