Butternut Squash, Red Pepper & Tomato Soup

I love butternut squash so much that I put it in everything. Butternut squash soup is one of my favorites. But since my husband is not a fan of this buttery beautiful squash, I have started to add red peppers and tomatoes to it to make a bright red soup that tastes almost like tomato soup, with just the slightest cue of the buttery sweetness from the squash. So, I hand it to him saying it is tomato soup, and he doesn't complain :). Since he doesn't read this blog, this confession of mine is safe....for now.

This is a soup with minimal flavors and minimal effort. But the result is a very flavorful, healthy soup! Just the beautiful bright color is sure to entice even kids!

Looks like a slice of the sunset sun

Ingredients (serves 6):

1. 1/2 of a small butternut squash, peeled and diced (about 4 cups worth)
2. 2 red bell-peppers, roughly chopped
3. 1 red onion, roughly chopped
4. 2 tomatoes, chopped
5. 2 teaspoons cumin powder
6. salt as needed
7. pepper as needed
8. 1/4 cup of milk of half & half

Preparation:

1. Pressure cook the butternut squash, peppers, tomatoes and onion with just enough water covering everything. Pressure cook for 4 whistles. 
2. Blend the cooked vegetable/fruits to a consistency of your liking. Add more water if needed.
3. Bring to a boil after adding salt and cumin powder. 
4. Finally finish it off with milk and cracked black pepper

 
Serve with bread, rotis or just as an appetizer.