Ingredients

Butternut Squash puree - 1 large or 2 small/medium - approx. 1- 1 1/2 cups
Olive oil- 1T
Onion- 1/3 cup, diced
Garlic - 1-2 cloves
Red Pepper - 1/4 cup, diced
Chicken stock 1 -1/2cup, plus
Applesauce - 3-4 T
White wine - 2T
Cream-@-3T
Dried Crushed red (chili) pepper flakes - Dash

Instructions

1)Sautee onions in olive oil - add fresh red pepper & garlic - set aside
2)Put squash puree in soup pot over medium/low heat, add chicken stock, add onions/pepper garlic sautee
3) Add white wine and applesauce & more chicken stock if needed - let simmer on medium/low heat for 10-15 minutes
4) Add cream slowly stir in hot pepper flakes & serve
Garnish if you like with sour cream with pomegranates and/ or few springs cilantro

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