ROASTED VEGETABLE & SQUASH SOUP

Serves 4-6

Takes 1 hour

Ingredients:

1 head garlic, top cut off

3 tablespoons olive oil, divided

1 large butternut squash, halved

3 yellow or red peppers

2 tablespoons butter

1-2 tomatoes, chopped

4 cups chicken stock

1 teaspoon kosher salt

2 tablespoons minced fresh sage

1 tablespoon smoked paprika

1 cup heavy cream

Directions:

  1. Preheat oven to 450 degrees. 

  2. Place garlic on a sheet of foil and drizzle with 1 tablespoon olive oil. Wrap tightly in foil and place in oven for 50 minutes.

  3. Drizzle a baking sheet with remaining 2 tablespoons of olive oil. Add halved squash flesh-side down and whole peppers. Roast for 35 minutes, rotating the peppers throughout roasting for even charring. When finished, remove peppers to a bowl and cover with a plate or towel.

  4. Melt butter over medium heat in a large stock pot. Scoop flesh from squash into the pot. Add tomatoes, stock, salt, sage and paprika. Bring to a simmer over medium heat.

  5. While the mixture comes to a boil, use your hands to remove the skin, seeds and stem from each pepper. Roughly chop and add into the butternut squash mixture. Let mixture simmer 5 more minutes and then puree with an immersion blender, food processor, or blender until very smooth. Stir in cream, smashed roasted garlic cloves and enjoy warm. 

Garlic, Winter Squash, Sweet Peppers, TomatoesBethanee WrightComment