This is a nice fall and winter recipe that I put together for the first time in October. The idea bubbled up to the top of my waking thoughts one morning as I snoozed. I’ve made several soups. The base wasn’t going to be a mystery to put together, but I wasn’t entirely certain about the red pepper. When I got up, however, I did a quick look and there were a lot of recipes calling for it.
I didn’t use any of those recipes for this, because I wanted to create on my own, and so I did. Once complete, I took to Facebook and other spaces to talk about it, including mentioning it on another blog hop. The recipe has been requested by several people, and I apologize for taking so long to get to this point. Let’s not wait any longer…
What you will need: 1 large stock pot, 1 very large bowl, cutting board, large chopping knife, blender, ladle, 1 box of vegetable stock, 2 butternut squash, carrots, celery, onion, garlic, 1/2 of a red bell pepper, heavy cream, water, salt, and pepper.
2 – Butternut Squash
1 – Box (32 0z) of Vegetable Stock
1/2 – Red Bell Pepper
3 – Carrots
1 – Celery Stalk
1 – Small Onion
3 – Cloves of Garlic (or 1 Elephant Clove)
4 Oz. – Heavy Cream
Place the half of a red bell pepper in a baking dish. You can roast it without oil, but if you use oil, choose one that doesn’t change the flavor (olive oil would not work here a couple drops of vegetable oil would be fine). Roast the Red pepper at 350° for 15-20 minutes until wrinkled and thoroughly cooked (just enough time to peel the squash). Set aside.
Peel, seed, chop both squash. Try to make the chunks about 1 inch so they cook evenly with the rest of the vegetables. Wash and chop the remaining vegetables.
Pour the stock into the stock pot and add the vegetables. Poor in enough water to mostly cover the vegetables. Bring to a boil and then simmer until all vegetables are fork tender (approximately 30 minutes). Let cool.
Transfer cooked vegetables, including the roasted red pepper you had set aside, and liquid to the blender in batches, processing everything until smooth. Pour the processed vegetables into a large bowl. Add salt and pepper to taste along with 4 Oz. of heavy cream (you may want a little more depending on the amount of soup you’ve produced). Stir to blend completely.
Serve with a slice of baguette and butter. Makes a great starter or satisfying lunch soup. Freezes beautifully to extend the life of the soup.
I would rate this an easy recipe, despite the effort of peeling two squash.
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