Recipe: Spicy Butternut Squash Soup

1 med butternut squash
2 lg carrots
1 med red onion, finely chopped
2 tbsp Olive oil
1 red Chili pepper, finely chopped
2 tbsp fresh thyme
3 cloves garlic, finely chopped
5 c vegetable broth

1. Peel squash and cut into half lengthwise. Remove seeds and cut the squash into 1/2 cubes.
2. Peel and chop charrots into pieces about the same size as the squash.
3. Sweat onion and garlic over a medium heat for 5 to 7 minutes, or until translucent.
4. Add the squash and carrots to teh onion and garlic mixture and cook for another 10 mintues to soften teh vegetables.
5. Add sea salt and pepper to taste.
6. Add thyme, chilie peppers and stock. Bring to a boil and simmer for 30 minutes.
7. Check seasoning, and puree in a food processor or blender a little at a time, make sure to allow for steam to escape.
8. Garnish with Parmesan Cheese and serve with your favorite bread or rolls.

Tip: For a different flair, cut up a Granny Smith or other tart apple and add it with the vegetables.