Butternut Squash & Red Pepper meet Soup

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This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand (okay, real life moment, when your spouse is a chef you somehow have every ingredient you need on hand. I literally made six different soups in one crazy night and didn’t have to substitute a thing. Perhaps this is what they mean when they say I could kiss the chef). Super easy, quick, and a great way to use squash. An instant hit at my house and a great way to warm your bones. The bell peppers add a nice, bright contrast to the creamy butternut squash, and I threw some roasted garlic in there because that’s flavor at its best.

Ingredients

  • 1 butternut squash roasted and peeled
  • 1 Bell pepper (I used red,  you can use yellow and orange – avoid green as it has almost no flavor)
  • 1 onion, chopped
  • 4 cloves of roasted garlic
  • 2 Tbsp. butter
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (plus more if you like it spicier)
  • ¼ teaspoon ground black pepper
  • 6 cups of vegetable stock
  • 1 cup of water
  • 2 stalks celery
  • 1 carrot

Instructions:

Preheat your oven to 400. Cut butternut squash in half, scoop out seeds, drizzle with olive oil and roast face side down. Roast bell pepper whole in the same pan. Once roasted (about 45 minutes), place squash and pepper under a glass bowl. The steam will make it easier to peel off skin. Melt the butter in a large pot and cook the minced onion, celery, carrot, and garlic until golden brown. Add roasted squash and pepper (remove seeds). Pour in enough of the chicken stock to cover vegetables and add seasonings. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes or until all vegetables are tender. Transfer the soup to a blender and blend until smooth. Adjust seasoning until your mouth screams flavor. Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Cook’s tip# when I buy celery I mince it and place it in a freezer safe bag. I have yet to find a recipe that calls for a whole thing of celery- have you? Also when I freeze soups I lay them flat in the freeze. It just saves more room and looks way more appealing

 

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One Response to Butternut Squash & Red Pepper meet Soup

  1. Pingback: The Soup Bible my culinary challenge | Real Life of an MSW

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