Food
Spicy Butternut Soup
By Yankee Magazine|Feb 11 2008|
Ingredients
2 potatoes, peeled and cubed
1 butternut squash, peeled and cubed
1 carrot, peeled and sliced.
A little milk (optional)
1/8 to 1/4 tsp crushed red pepper, to your taste
Water to cover vegetables
Instructions
Cook vegetables until tender, drain, then puree in food processor with your crushed red pepper. Return to heat and add a little milk so it is not too thick. I like it thick but some people do not. The bite of the crushed pepper just is the right touch.
