Biscuits & Burlap
Nothing says fall like red pepper and butternut squash soup and you'll be shocked at how quickly this dish comes together!
Toss squash, bell pepper, and garlic in olive oil and season generously with salt and pepper. Roast 25 minutes, or until squash is tender and bell pepper begins to char.
Transfer to pot over medium high heat. Add chicken stock and blend with immersion blender until smooth.
Add remaining ingredients and let simmer 20 minutes. Garnish with a drizzle of heavy cream and a sprinkle of roasted pumpkin seeds for a crunch.
For more Southern recipes, swipe up!