Jimmy's Butternut Squash Chowder

Directions

Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.

Sauté the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes.

Now add the remaining ingredients and sauté for another 5 minutes.

Add the puréed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

Sprinkle with sliced scallions, toasted almonds and top with fresh cheese if desired.