Butternut squash soup

• 1 butternut squash
• 1 red bell pepper
• 1 yellow onion
• 5 garlic cloves
• 1 32oz box of chicken stock or broth
• 1 salt and pepper
• 1 pinch of red pepper flake (optional)
• 1/4 cup grated parmesan cheese

1. Get your veggies and give a rough chop and cube.
2. Drizzle with olive oil salt and pepper and red pepper flakes and roast in 400 oven for 45 minutes to an hour
3. Once roasted put all veggies in pot with chicken stock and bring to boil.
4. Add cheese and salt and pepper to taste.
5. After a half hour.
6. Use a hand blender or can be put in reg blender.
7. Once soupy consistency, kinda looks like baby food.
8. Cook for another half hour on a simmer.
9. Top with a sprinkle of Parmesan cheese and enjoy

butternut squash, red bell pepper, yellow onion, garlic, chicken, salt, red pepper, parmesan cheese

Taken from cookpad.com/us/recipes/366580-butternut-squash-soup (may not work)