1/2 cup diced tomato
1 cup butternut squash puree
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced yellow bell peppers
1 teaspoon finely diced garlic
1 each bay leaf
1/2 teaspoon of dry thyme
2 teaspoons of light brown sugar
1/2 cup of heavy cream
4 cups of chicken stock
1/2 teaspoon of ground cayenne pepper
1/4 teaspoon of ground nutmeg
2 tablespoons of butter
Salt & white pepper to taste
Heat up cooking oil in a small 1 gallon pot over medium heat.
Add celery, onions, yellow bell pepper, garlic, thyme and bay leaf and sauté them until the onions become translucent in color.
Incorporate tomato, brown sugar, butternut squash puree and sauté for approximately 2 minutes.
Then add chicken stock and heavy cream into pan and bring to simmer.
Puree soup with an immersion blender and let it come to a boil and proceed by seasoning the soup with cayenne, nutmeg salt & white pepper.
Let soup come to a boil and serve.