Dutch Oven Butternut Campfire Soup

1 2-3 lb butternut squash peeled, seeded, diced
2 apples cored, peeled, diced
1 tbsp olive oil
1 onion diced
2 garlic cloves
6 cups of vegetable broth
Dash of crushed red pepper flakes

In a large pan or dutch oven over fire in camp, sauté the onion and garlic in the olive oil until tender. Add in the squash, apples, vegetable broth and crushed pepper. Bring to a boil then turn it down to a medium heat until the squash is tender about 20 minutes. Using a hand blender puree the soup until smooth. Cook another ten minutes on low/medium heat and serve.

Serves 6-8 people