This recipe forms a concentrate for the soup which can be stored in the refrigerator.
Place squash, onion, apple, salt and pepper in stock pot. Add homemade chicken stock to cover. Place bread slices on top and simmer until everything is soft. Remove from heat and let cool. Add skinned red peppers, olive oil and garlic. Blend in blender or with immersion blender. To serve, add concentrate to pot with 5% cream to taste. If a lighter soup is desired, add milk, or a combination of milk and cream. Heat thoroughly and enjoy on a brisk fall day!