Wednesday, September 28, 2011

Soup that makes the heart smile

The autumn squash season is upon us, which is ever apparent by the overflowing bins of acorn and butternut squash varieties that have beautifully decorated the entrances to grocery stores for the past few weeks. I decided to take advantage of the fall harvest by whipping up some homemade soup. This sweet pepper and butternut squash soup is rich and creamy, yet completely lactose-free.

The recipe I used is from the Chatelaine website. I substituted a red pepper for an orange pepper and used vegetable stock instead of chicken broth. I also added a dash of cinnamon and freshly grated nutmeg to the puréed soup. Mmmmm, soup.

Sweet pepper and butternut squash soup
Serves 4 — actually, maybe more like 3

1 large butternut squash, peeled and cut into 1/2 inch pieces
2 orange bell peppers, cut into quarters (I used an orange pepper and a red pepper)
1 tsp dried rosemary
2 tsp dried thyme leaves
1/2 tsp salt
1 tsp pepper, freshly ground
1/4 tsp cayenne pepper
1 large onion, coarsely chopped
2 cloves garlic, minced
1 900-mL carton chicken broth (I used vegetable broth)
1 tbsp cinnamon
1/4 tsp nutmeg, freshly grated
Olive oil, about a quarter cup

Preheat oven to 450°F (230°C). On a large baking sheet, toss squash and bell pepper pieces with rosemary, thyme, salt and pepper, cayenne, and enough olive oil to coat. Arrange in a single layer and roast until tender, about 30 minutes, stirring halfway through.

When the veggies are almost cooked, sauté onion and garlic with oil in a large pot over medium heat until tender, about 5 minutes. Next, add roasted vegetables and broth to pot and stir.

Purée soup using an emulsion blender or stand blender. I've learned a great many things from watching the Food network; one of which is that when puréeing hot liquid in a stand blender, it's important to blend small quantities and hold the lid down tight! So purée soup in two batches, and use a kitchen towel to help hold the lid on without burning your hand.

If using a stand blender, return puréed soup to pot. Add cinnamon and nutmeg, and keep soup warm until ready to serve. Delicious!

Photographs copyright © 2011 Jasmine Habart.

1 comment:

  1. I made this soup last night. It is scrumptious and the kitchen smelled wonderful with the roasting veg and herbs. Dorothy


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