WINTER SQUASH SOUP ENJOY DAN:

                            WINTER SQUASH SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons butter

1 onion, diced

1 large butternut squash, peeled, seeded into large chunks

2 garlic cloves, smashed

2-apples, cut into chunks seeds and core removed (FROM GIBERSON FARM)

2 carrots, cut into chunks

2 pears with skin, seeds and core removed

1 red bell pepper, seeded and diced

1-tablespoon fresh ginger, grated

1/4-teaspoon EACH chipotle powder, chili powder, cinnamon and ground nutmeg

1/2-teaspoon EACH smoked paprika, ground coriander, salt and pepper

2 teaspoons honey

4 cups vegetable stock

GARNISH:

Mexican sour cream, and toasted sunflower seeds

DIRECTIONS:

1.    In a Dutch oven, melt butter over medium-heat when sizzling.

2.    Add onion and sauté for about 5 minutes.

3.    Add butternut squash, carrots, pears, bell pepper and sauté for 7 minutes.

4.    Add garlic and sauté 1 minute.

5.    Add fresh ginger, and next 8 ingredients.

6.    Add honey and vegetable stock and bring mixture to a boil and reduce to a simmer.

7.    Simmer for 25-30 minutes, or until vegetables are tender.

8.    With an immersion blender blend until smooth.

9.    then simmer for a couple more minutes, if to thick add more liquid.

10. Serve with Mexican sour cream and a few toasted sunflower seeds.

ENJOY DAN;                                                                EAT HEALTHY EAT SQUASH!!