Butternut Squash & Red Pepper Soup

Ingredients

• Squash

  Winter, butternut, raw

  4 cup, cubes or 560g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 tsp or 6g

• Paprika

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  100g

• Vegetable Broth

  From bouillons. Low sodium

  8 cup or 1.92kg

• Pecans

  Nuts, dry roasted, without salt added

  100g

• Chives

  Raw

  25g

Directions

1. Preheat your oven to 400 degrees F and line a baking sheet with parchment or foil. Peel and cube your butternut squash, then roughly chop your bell peppers and onion. Add your whole cloves of unpeeled garlic. Drizzle everything with ¼ cup of olive oil, then sprinkle with your salt, paprika, red pepper flakes and ground black pepper. Use your hands to toss everything well. Place in the oven and bake for 30-40 minutes or so, until the squash is tender.
2. Remove your vegetables from the oven and pick out the garlic cloves. Squeeze the garlic out of its peels and add it to the vegetable mix. Puree the vegetables in batches until smooth, then add to a large stock pot (or, alternatively, add the vegetables directly to your stock pot and use an immersion blender to puree them). Add in a cup of water at a time, stirring after each addition, until the soup is the consistency that you prefer.
3. Heat the soup over medium until warmed through. Taste and adjust seasonings as needed. If you want to toast your pecans, place them in a dry skillet and cook over medium heat, tossing occasionally, until lightly golden and aromatic. Divide your soup among your bowls and sprinkle with a bit of the toasted pecans and some chives, if you like. This soup will keep well in an airtight container in the refrigerator for up to 5 days, or frozen for up to 5 months.
4. RECIPE & PHOTO FROM CREPES OF WRATH. http://www.thecrepesofwrath.com/2015/01/13/butternut-squash-bell-pepper-soup/#more-9180

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