Soups Butternut Squash Soup

Recipe:

½ large butternut squash, peeled and cubed
10 baby carrots, cut up
6 cups chicken bouillon
¼ cup couscous
¼ cup finely chopped red pepper
¼ cup finely chopped green pepper
½ cup diced onion
3 garlic cloves, minced
2 Tbsp. olive oil
1 Tbsp. butter
½ tsp. ground nutmeg
¼ tsp. cinnamon
2 vegetable bouillon cubes dissolved in 1 cup hot water

Simmer squash and carrots in chicken bouillon until tender, approximately 1 hour. Add couscous; simmer another 15 minutes; mash. Sauté peppers, onion and garlic in olive oil and butter. Add to squash mixture. Add nutmeg, cinnamon, and vegetable bouillon. Stir in and simmer on low until spices have cooked in.