Roasted Butternut Squash Soup

Following Kim's lead... here is a  yummy squash soup recipe, from the rebar cookbook, enjoy!

Roasted Butternut Squash Soup

10 cups vegetable or chicken stock

3 lb. butternut squash

2 red peppers, quartered

1 garlic bulb

4 tomatoes

2 tsp. salt

1 onion, diced

2 tbsp. chili powder

1 tsp. ground coriander

 2 tbsp. minced sage

zest and juice of one orange

1 tsp. chipotle puree

cracked pepper to taste

Preheat oven to 375° F.  

Cut squash in half lengthwise, scrape out seeds and place cut side down on an   oiled foil lined baking sheet. Bake until a sharp knife easily slides through the flesh. About 45 minutes.

Separate garlic cloves and remove skin. Core tomatoes and slice in half. Toss garlic, peppers and tomatoes with 2 tsp. oil and 1/2 tsp. salt. Place on a foil or parchment lined baking tray and roast until the garlic is golden and the tomatoes and peppers are beginning to char, about 20 minutes.

Heat the remaining oil in a soup pot and add onion and the remaining salt. Saute until translucent. Add the chili powder, coriander and sage; saute 5 minutes more.  Roughly chop  all the roasted vegetables and add them to the pot along with enough stock to cover. Bring to a  boil, reduce heat and simmer for 15 minutes.

Puree soup until smooth using a hand blender or  food processor.  Gently reheat soup to a simmer and add the orange zest, juice, chipotle puree and more stock to thin it if necessary. Season with salt and cracked pepper. Simmer several minutes to blend flavours and serve hot.