Curried butternut squash soup for 6 Recipe

• 2 medium size butternut squash
• 1 plump yellow pepper
• 1 quart low sodium vegetable stock
• 2 stalks of celery chopped fine
• 1 large fresh carrot, cut in about 1 inch
• 2 tablespoons of Bombay yellow curry
• 3 tablespoon of olive oil
• 2 shallots chopped fine
• 1 large white onion chopped fine
• 2 cups of cream
• 6 slices of bacon fried crisp, broken into bits
• 3 serrano peppers
• fresh dill
• 1 tablespoon of roasted garlic
• 2 teaspoons of salt
• 2 teaspoons of black pepper

1. Cut butternut in half, take out the seeds. Slice yellow pepper in thick slices.
2. Have oven set at 375 F
3. Oil each half of butternut squash with olive oil. Place in a pyrex dish face down along with the sliced yellow pepper. Add about 1 1/2 cup of water in the fish. Cover with foil. Bake for about 1 hour or until squash is soft.
4. While squash is cooked, fry bacon. Set aside. Remove bacon fat from pan. Add a bit of olive oil to pan, fry chopped serrano peppers. Remove from pan and set aside..
5. In a large casserole add 3 tablespoons of olive oil, and curry, Fry curry for about a minute making sure it doesn’t burn.
6. Add vegetables to casserole, chopped celery, carrot, shallots and onions and cook for about 5 minutes. Make sure vegies don’t burn. Once done set aside.
7. Once the squash and yellow pepper is cooked, scoop out the squash and add to casserole with the yellow pepper.
8. Add vegetable broth. Cook on simmer for about an hour.
9. Add cream and simmer until everything is heated through.
10. Remove casserole from stove. Put soup through the blender.
11. Replace in casserole add salt and pepper and heat up again.
12. To serve heat up bacon (cut in bits) and serrano peppers. Top soup with bacon and peppers.