I submitted this recipe to The Nourishing Gourmet’s food carnival…found here.
This should be called Really Orange Soup…it’s the most scrumptious orange color and I don’t even like orange. And it tastes as delicious as it looks. While the littlest one screwed up his nose upon tasting his first bite, he then proceeded to gobble down the rest of the bowl. That’s got to say something. Now, go make a pot of this to serve as a Thanksgiving appetizer and please, gobble it down!
Butternut Squash and Roasted Red Pepper Soup
Adapted from a recipe my mom gave me
1 T butter
1 small onion, diced
1 clove garlic, minced
2 dry plum tomatoes, chopped (or a scant T of tomato paste)
3 cups chicken stock
1 large butternut squash, peeled and cubed (or 3 1/2 cups pureed squash)
2 red peppers, roasted, peeled and chopped
1 t salt
1/4 t dry thyme
1/2 t fresh rosemary
2 t honey
1/4 cup milk
Melt the butter in a saucepan. Sweat the onions until translucent. Add the garlic and dry tomatoes and cook a minute longer. Add the chicken broth, squash, red peppers, salt, thyme, and rosemary. Simmer until the squash is soft. Puree, preferably with your magic wand (aka. immersion blender), until nice and smooth. Stir in the honey and milk and heat through (but don’t boil). Serve with herb croutons, if desired.
Yield: 6 cups