Roasted Red Pepper and Butternut Squash Soup
By bitesforbabies on December 10, 2012
Now that I really know what a cesarean recovery is all about, I'm happy that I experimented with ths recipe beforehand AND stashed a good amount in the freezer for a rainy (or lazy) day!
Yesterday's lunch was a free-for-all...leftover zucchini and saffron pasta for my husband, pre-made minestrone for my son (he'll be having this soup for dinner) and a hefty portion of this soup for me! It's just what the doctor ordered...hearty, sweet, and oh-so comforting!
There are two parts to this recipe...if it seems disconcerting or too time-consuming for you, prepare the roasted squash and red pepper beforehand and freeze for a later date. Better yet, freeze a portion in baby cubes or an ice cube tray for a quick "side-dish" for baby. Thaw the reserved portion when you have time on your hands to prepare the soup!
1 medium butternut squash
2 medium red peppers
good quality extra-virgin olive oil (or coconut oil)
1/2 small red onion, finely diced
1 small carrot, finely diced
1 celery stalk, finely diced
*you'll need about 1/2 cup of each
4 cups homemade vegetable broth (or low sodium organic vegetable broth)
1/2 tsp. dried thyme
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. of fresh parsley
Preheat oven to 375 degrees.
Cut squash in half lengthwise and remove seeds with a spoon. Cut peppers in quarters and remove seeds. Spread the squash and peppers out on a large non-stick pan, both skin side down. Drizzle with extra-virgin olive oil and poke squash (5 or 6 times) with a fork.
Place pan in pre-heated oven. Cook peppers for about 25-30 minutes or until fork tender then remove from the pan and set aside to cool. Once cooled peel the skins off and discard.
Continue to cook squash for another 30 minutes or until fork tender. Once cooled, scoop out the inside of the squash with a spoon and discard the skin.
Set aside squash and peppers in a large bowl.
For the soup:
Finely dice onion, carrot and celery and add to a medium saucepan with a tablespoon or two of extra-virgin olive oil.
Cook on low-medium heat for about 5-7 minutes or until translucent.
Add squash and red pepper, broth and spices and bring to a boil. Once boiling reduce to simmer and cook for about 25-20 minutes.
*TIP: Adding the fresh parsley towards the end of the cooking time adds a much fresher flavour to the soup!
Set aside to let cool. Once cooled pureed with a food processor or hand mixer.
*TIP: My soup is quite thick but if you prefer a more liquid consistency just add some extra broth or water while pureeing until you get the desired consistency.
Serve alone, with a dollop of mascarpone cheese, freshly grated parmesan or Greek yogurt...and enjoy!
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