Acorn Squash Soup with Pepper

Ingredients:

• 2 acorn squashes
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 4 cups of vegetable broth
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1/4 tsp of cayenne pepper
• 2 tbsp of olive oil

Instructions:

1. Cut the acorn squashes in half and remove the seeds. Place them cut side down on a baking sheet and bake at 400°F for about 30-40 minutes or until tender.
2. While the squashes are baking, chop the onion, garlic, and red bell pepper.
3. In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté for 5-7 minutes until they are softened.
4. Scoop out the flesh of the baked squashes and add it to the pot with the sautéed vegetables.
5. Pour in the vegetable broth and add the salt, black pepper, and cayenne pepper. Bring the soup to a simmer and let it cook for about 20 minutes.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches to puree.
7. Taste and adjust the seasoning if needed. Serve hot with a sprinkle of black pepper on top.