Thai

1 carrot, sliced
1 medium potato, large cube
1/4 bell pepper, diced
1 small butternut squash, cubed
2 tablespoons fresh ginger
2 teaspoons ground red chili pepper
2 tablespoons butter
2 cups chicken broth
Salt and freshly ground black pepper to taste

1. Melt butter in saucepan over medium-high heat.
2. When butter is melted, add the veggies and cook for 5 minutes.
3. Cover with broth util veggies are just covered, bring to boil,turn heat to low and simmer for 40 minutes.
4.Pour into blender and add spices. Blend until smooth.