Red Pepper Squash Soup

Ingredients

• 2 tbsp Red Pepper Dip Mix
• 1 tbsp Chicken Stock Mix
• 1 tsp Ginger Paste
• 1/2 tsp Ground Cumin
• 1/2 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Hazelnuts , Crush
• 2 cups Water
• 1 medium Squash , cut in half and deseeded

1. Preheat oven to 400°F. Place the squash flesh side down on a lined baking sheet and roast for 30-40 minutes.
2. Remove from oven. Scoop the flesh of the squash from the skin and add to a pot on medium heat.
3. Add Water, chicken stock mix, red pepper dip mix, cumin, garlic , salt and pepper. Stir until well combine. Simmer for 10 minutes.
4. Remove soup from heat and blend the soup in a blender or handheld blender. Blend until smooth.
5. Top with crushed hazelnuts or toppings of your choice.