I came across Campbell's Butternut Squash soup at the grocery store and was excited to try it because I love butternut squash. I wanted to make it more hearty to serve as a meal so I tossed in some extra ingredients that took this soup from simple to gourmet with little effort.
Into the pot went the soup, a can on cannellini beans, some pre-cooked and shredded chicken, a little bit of chicken stock and some dried thyme. After heating in the oven at 350 degrees for about an hour, I removed the soup and stirred in some white cheddar cheese.
Finally, I topped it off with a roasted red pepper puree recipe that I found online. I used jarred roasted red peppers for ease. Just toss some peppers, a little olive oil, some minced garlic and some crushed red pepper flakes in to the food processor and blend. Then, just stir into your soup.
This soup turned out as one of my favorites. I was very pleased with how it all came together and definitely want to make it again. It was the perfect comfort dish to for a cold, winter day.
This post is linked up to Weekend Cooking, a weekly meme hosted by Beth at Beth Fish Reads.