CARIBBEAN MANGO BUTTERNUT SQUASH SOUP

Wash, peel and cube squash, sweet potato and carrot. Boil in chicken broth until fall-apart tender. While veggies are cooking finely dice red pepper, red onion and apple, sauté in butter/olive oil until soft. Using a food processor or blender combine all veggies along with stock including, pepper, onion and apple and blend in small batches. Return puréed soup to pot and add remaining ingredients. Simmer for 40 minutes. Add more stock and simmer if you like a thinner consistency. Top with an additional drizzle of cream when serving, if desired.