Ingredients
| 2 1/2 Pound | butternut squash |
| 1 | red bell pepper, chopped |
| 1 | yellow onion, chopped |
| 3 | cloves garlic, chopped |
| 7 Cup | water |
| 1 Teaspoon | salt |
| 2 Tablespoon | sugar |
| 1/3 Cup | heavy cream |
Instructions
Combine the first seven ingredients in a large pot. Bring to boil, then cover and simmer 35 minutes. Let soup cool, then puree in a blender. Stir in heavy cream and bring to simmer. Season as desired. Serves 6-8.
