I am a true foodie — a meal made with love is the way to my heart. There is this weird excitement I feel when I have the time to really explore & discover new things to cook. I get my second wind as soon as I get to the grocery store after being at work all day. When I’m in the kitchen I feel like I am creating art (I know I’m not the only one) Adding new spices & playing with food I have yet to discover… I’m tellin’ ya, my stress melts away like butta! But what makes me even happier is when I get to share my “art” with the people I love, that is what makes cooking truly wonderful for me.
I’m learning to make it work in the kitchen when I have random things around. You know the whole “There’s no food!” feeling but your fridge/cupboards are pretty full? This used to overwhelm me but now I enjoy the challenge. I did some browsing online & created this recipe with what I had on hand & I have to say… I’m quite proud of it.
Maddy, one of my oldest and best friends, is visiting from DC. I see her twice a year if I’m lucky. I decided to make this because it’s a new Fall favorite. It was so fun having a girls night that wasn’t via Skype. She’s hilarious, I am so thankful for our friendship.
Roasted Butternut Squash Soup with red pepper and sweet apples
| Preheat oven to 375 while prepping ingredients |
- 1 tablespoon unsalted butter
- 2 medium onions, diced
- 1 large red pepper, diced
- 3 cloves of fresh garlic (minced)
- 1 butternut squash (peeled, seeded, and chopped)
- 2 red apples peeled, cored, and chopped
- 2-3 teaspoons of coarse salt (add as you go if necessary)
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups vegetable stock
- 2 1/2 cups water
- 1 Jalapeno chile, thinly sliced, for garnish (optional)
- Toffuti Sour Supreme (vegan sour cream replacement) for garnish (optional)
Step 1. Once your squash is cut & de-seeded rub it down with some olive oil. Place it on a pan covered in tinfoil (easier to clean up) & bake for 30-40 minutes.
Step 2. Once the squash is cooled & cut into smaller pieces melt your butter in a large pot over medium heat. Add garlic, onion, red pepper, squash, and apple. Cook on low for 10-15 minutes until everything is cooked down and soft.
Step 3. Add veggie stock, water, cayenne, cumin, coriander, black pepper, and salt. Bring to a boil. Reduce to simmer & cook until veggies are very soft (about 30 minutes)
Step 4. Pour small batches into a food processor or blender until it’s a smooth consistency. Add blended soup to pan & heat over low. I check my flavor during this time to see if I need anymore salt etc. and thin it out with more veggie stock if necessary.
Serve with Sour Cream/Toffuti & jalapeno slices for garnish if you’d like