Butternut Squash Soup

Cut butternut squash into large chunks (discarding stringy pulp and seeds) and steam in a saucepan with a small amount of water until tender. Cooking times vary by size of pieces and ripeness but check them from 10 – 20 minutes. While squash is cooking, core and chop apple. Cut bell peppers into small strips, and dice parsley. Add olive oil to a medium soup kettle and heat. Sauté apples, bell pepper, parsley, cinnamon, and black pepper until tender, about 3 - 5 minutes. While apples and peppers are sautéing, remove the skins from steamed butternut squash and place in a blender with vegetable broth and garlic. Blend butternut squash mixture thoroughly on high until creamy. Pour squash mixture into soup kettle with apples and red bell peppers. Stir well and heat on low-medium for approximately ten minutes. Add half and half. Heat if necessary but do NOT allow soup to come to full boil to prevent half and half from separating. If needed, you may thicken soup with instant potato flakes or a blend of flour and water. Serve in soup bowls and top with chopped walnuts and minced onion if desired. Delicious with French bread or rosemary bread. Garnish with fresh parsley if desired.