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.
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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