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Butternut Squash Soup
Ingredients
  • 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed)
  • 1 red bell pepper, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 7 cups water
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • ¾ cup heavy cream, plus more for serving
  • 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile)
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