Butternut Squash Soup - High Desert Farmers Market

Ingredients

• 1 large Butternut, peeled, seeded and cubed, ¼ in cubes (about 2 cups)
• 1 Zucchini squash, chopped
• 1 Leek, cut open in half to clean thoroughly, cut up (remove dark green tough leaves)
• 1 Red Bell pepper, roasted under broiler or on grill to remove skin
• 2 large carrots, peeled and chopped
• 1 small Japanese eggplant, peeled and roasted in olive oil (optional)
• 1 large or 3 small ripened tomatoes (roasting optional), then chopped
• 1 chili’s such jalapeno, Serrano, Pasilla, habanero , seeded and roasted (optional)
• ¼ cup Sweet Basil, finely chopped
• ¼ cup Italian parsley, finely chopped
• Salt to taste
• 3 tbsp Sweet cream butter, no margarine
• 2 tbsp Olive oil
• Water, vegetable broth or chicken broth to cover mixture for simmering.