Roasted Red Pepper Squash Soup

• 2 lbs (.9 kg). yellow squash, cooked and pureed (hubbard, butternut, acorn, etc.)
• 1 tsp (5 ml) garlic powder
• 5 cups (1175 ml) chicken stock
• 2 red bell peppers, roasted and chopped
• 1/4 tsp (1 ml) cinnamon
• 1 cup (225 ml) milk
• 1 hot chili pepper, roasted and finely minced (optional)

1. Combine all ingredients, except milk and bring to a boil.
2. Simmer for 30 minutes.
3. Add milk, heat and serve.
4. For a creamy soup, puree all in a blender or food processor and reheat on low before serving

garlic, chicken, red bell peppers, cinnamon, milk, hot chili pepper

Taken from online-cookbook.com/goto/cook/rpage/000BBB (may not work)