3 lbs of butternut squash, cooked and pureed, set aside.
You might need to add some of the chicken broth to this to get it easy to puree


1 each green, red and yellow peppers, diced
3 ribs of celery sliced in bite size pieces
1 white onion, diced
1/2 to 1 stick butter
1/2 cup flour
3 #2 cans chicken broth
Cajun seasoning
Cumin seasoning
Celery seed
1 cup 1/2 and 1/2 OR heavy cream

In soup pot, sauté peppers, onion and celery in butter until translucent and soft.
When softened up, sprinkle the flour on to make a roux.

Add chicken broth, stir well.  Then add pureed squash, add seasonings to taste,
I use 1 tsp of each and tweak as I go, as I like mine with some heat.


Stir well and heat through. 1/2 hour before serving,
pour in the 1/2 and 1/2 or the heavy cream. I use 1 cup, give or take.


This soup is delicious hot OR cold.
First soup I have ever had that I will eat cold.


Serve plain, with oyster crackers, or sourdough bread.


This soup also freezes well, so I stick plenty in the freezer for winter days.

Thank You Melanie Rowley for this recipe.