Easy Butternut Squash Soup

• 1 medium butternut squash or 1 large butternut squash
• 2 chili peppers
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 14 liters stock

1. Wash and dice the butternut squash (you can leave the skin on).
2. deseed the chili.
3. peel the garlic.
4. Place all 3 on a baking tray.
5. sprinkle olive oil over
6. place in the oven at 180 for about 40 minutes or until the squash is cooked (this is when you can put a knife through it easily).
7. Bring the stock to the boil.
8. add the baked ingredients.
9. blend with a stick blender
10. season to taste.

butternut squash, chili peppers, garlic, olive oil, liters

Taken from www.food.com/recipe/easy-butternut-squash-soup-192009 (may not work)