Butternut Squash Soup

This one was damn easy and really tasty.

Just the solid top part of a medium butternut squash (for convenience)

Four medium red potatoes

One half of one medium yellow onion

Two vegetable bouillon cubes

Four cups cold water

One roasted red pepper

One half cup heavy cream

Slowly caramelize onions (small dice) while you are cubing squash and peeled potatoes. When onions are brown and sweet, add squash and potato and bouillon and water. While this comes to a boil, roast red pepper (if not already roasted). Simmer soup until veggies are soft (I did 20 mins - which is part of why red potatoes are good here). While soup is simmering, red pepper should be in paper bag or under bowl so steam can work magic. When soup is done simmering, turn off heat and allow to cool slightly. This is a good time to skin, seed, and dice the red pepper. Add diced red pepper to pot and blend with immersion blender until smoothish. I like there to be some bigger bits of red pepper floating around still for texture. Now, add one half cup cream and serve. Toasty rustic baguette is a perfect companion. Maybe an arugula salad...