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2 large butternut squash, peeled and seeded (about 4 to 6 lbs)
Roast red peppers, either under a broiler, on a grill, or over a gas flame. Put into a paper bag or in a covered bowl until cool enough to handle.
Soften onion and garlic in a small amount of oil until transparent (do not brown).
Cut squash into about 1" cubes. Put into a large pot with the broth and gently simmer until soft.
Meanwhile, slip charred peel off the peppers, open and remove seeds, but do not rinse. Cut up and add to squash in pot along with the onions and garlic. Puree with immersion (stick) blender (or cool and puree in stand blender). Add hot sauce and salt and pepper to taste.
Serve hot or cold, with or without a dollop of sour cream.
Poster's Notes:
Posted by Eleanor Jourard
Nutritional Info Per Serving: N/A
1 large onion, chopped
3 garlic cloves, smashed with the flat of a big knife
Oil for sauteeing
2 large fleshy red peppers
3 quarts/liters broth, any kind
1 tbsp. hot sauce or to taste
Salt, to taste
Pepper, to taste
This recipe can easily be doubled.