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Well, Hello Autumn

Posted on Oct 1, 2010 in Food |

Roasted Butternut Squash and Red Pepper Soup

1 large butternut squash

3 red bell peppers

1 yellow onion

2 cloves garlic

1/2 c. orange juice

4 cups vegetable or chicken stock

1/2 c. white wine

2 T. olive oil

1/2 c. fresh basil, chopped

salt and pepper to taste

Roasting the squash and red peppers is the key to the entire recipe — the yummy roasting flavor rocks. Cut and salt a whole butternut squash, put skin-up in a shallow baking pan with about an inch of water. Roast in 350 degree oven for about an hour. Slice red peppers lengthwise and roast directly on fire until blackened. Remove red peppers and place in bowl, cover with plastic wrap and let steam for 20-30 minutes. When cool, remove skin and puree peppers in blender with orange juice and its zest.

While squash is cooking, saute onion and garlic in olive oil until translucent. Add white wine and scrape sides of pan. Add red peppers, salt and pepper. When squash is ready, peel squash and puree in blender or Cuisinart. Slowly add stock and pepper/onion mixture. Strain into stockpot. Cook on low heat and season to taste.

Serve and season with chopped fresh basil and lowfat sour cream.