HOMEMADE BUTTERNUT SQUASH SOUP

4 POUNDS BUTTERNUT SQUASH
58 OUNCES VEGETABLE BROTH
1 CUP WATER
1/4 TEASPOON GROUND RED PEPPER
2 TABLESPOONS BUTTER


SALT & PEPPER TO TASTE


PEEL AND HALVE THE SQUASH LENGTHWISE TO DISCARD THE SEEDS.  


CUT SQUASH INTO 3/4-INCH PIECES.


COMBINE SQUASH, BROTH, WATER, AND PEPPER IN A LARGE POT.


COOK, COVERED, OVER MEDIUM HEAT FOR 20 MINUTES UNTIL SQUASH IS TENDER.


TRANSFER 2 CUPS OF THE SQUASH AND BROTH MIXTURE AT A TIME TO A BLENDER.


CAREFULLY BLEND EACH SET OF TWO CUPS UNTIL ALL HAS BEEN BLENDED.


RETURN BLENDED MIXTURE TO A LARGE POT.


BRING TO A BOIL.


SIMMER, UNCOVERED, 5 MINUTES.  ADD BUTTER AND STIR TILL MELTED.


MAKES 6 SERVINGS OF SOUP.