Butternut Squash Soup Recipe That’s Velvety and Cozy - Beard and Bonnet

Ingredients

• 3 pounds (1.36 kilograms) butternut squash, peeled and chopped (seeds removed)
• 4 cups (946 milliliters) chicken stock
• 1 large onion, chopped (white or yellow)
• 1 large bell pepper, chopped
• 1 stalk celery, chopped
• 5 cloves garlic, chopped
• 2 tablespoons (30 milliliters) olive oil
• 2 tablespoons paprika (hot paprika preferred)
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• Salt and pepper, to taste
• Toasted pepitas
• Red chili flakes
• Fresh chopped parsley