Roasted Butternut Squash Soup

There’s nothing more satisfying than a warm bowl of soup on a chilly day. This soup hits the spot every time. Butternut squash, sweet potatoes, and carrots combine in a sweet and savory blend of soul warming goodness. Topped with homemade sprouted bread croutons and toasted sunflower seeds it’s hearty enough for a meal.  I’ve been making this soup for years and it always taste delicious and gets rave reviews from family and friends.  

Recipe:

Preheat oven to 400 degrees. Use convection if available. 

•  1 large or 2 medium butternut squash (around 8 cups) peel, cut in half, scoop out seeds, and cut into cubes.  Save the seeds and toast them for about 5 minutes and use as toppings
• 2 mediums sweet potatoes (3 cups) peel and cut into cubes
• 2 large carrots peel and slice about 1/2 inch thick (1 cup)
• 1 sweet onion cut into large chunks (1 cup)
• 8 Roma tomatoes, halved
• 4 cups vegetable broth
• 2 T. olive oil
• 1/2 tsp. sea salt
• 2 cloves crushed garlic
• 1 tablespoon dried oregano

-Spray large baking dish with cooking spray. 

-Spread vegetables in a single layer. 

-Mix olive oil, salt, garlic, and half the oregano in a small bowl. 

-Pour olive oil mixture over vegetables and mix well until well coated 

-Place in preheated oven and bake 1 hour, turning after 30 minutes. If using non-convection you may need to cook longer until vegetables are tender and browned.

-Spoon cooked vegetables into large pot on stove.

- Add 4 cups vegetable broth, remaining Oregano, bring to a boil, reduce, and simmer 10 minutes. This is a thick hearty soup so don’t be tempted to add extra liquid. 

-Puree soup using a  hand held immersion blender. Or let cool a bit and blend in blender a few cups at a time. 

-Spoon into bowls and add salt, pepper and homemade croutons or toasted sunflower seeds.

Croutons:

-Cut 4 slices of sprouted grain bread into small cubes. 

-Place in baking dish and spray well with coconut cooking spray or some olive oil. 

-Sprinkle with sea salt, pepper, and garlic powder and mix well. 

-Place in oven with vegetables for 10 minutes, turning after 5 minutes. 

This recipe can be easily doubled.  It freezes well so save some for a cold snowy day. 

Enjoy!

Roasted Red Pepper Soup

The Fall weather is finally drifting in bringing about shorter days and cooler temperatures. I'm ready to curl up in a blanket and snuggle by the fireplace with a warm bowl of soup. This roasted red pepper soup is brimming with warmth and taste perfect for snuggling by the fireplace or hanging out by an outdoor fire pit with friends. 

It's so good that I couldn't stop eating it! I've been a little obsessed with smoked paprika lately. But, it gives everything a little extra smokey flavor and tastes so good. So, don't skip the smoked paprika or the red pepper flakes. It's worth it!

Make some this weekend, embrace the cooler temperatures, and snuggle up with someone you love!

Recipe:

* 4 large red peppers, washed but not cut

    or 10 small red peppers

* 1 tablespoon extra virgin olive oil

* 2 stalks celery, sliced thin

* 2 green onions, sliced

* 4 cloves garlic, finely chopped

* 1/4 teaspoon crushed red pepper flakes 

* 2 teaspoons smoked paprika 

* 1 28 ounce can organic crushed tomatoes with basil

* 1 13.5 ounce can unsweetened coconut milk,  shake well

* 2 cups vegetable broth

* Salt and pepper to taste

* Corn and fresh basil for toppings

Preheat oven to 425 degrees. Place peppers in baking dish, drizzle 2 teaspoons olive oil over peppers, toss peppers around until well coated, sprinkle with salt and pepper, bake about 20-30 minutes, turn halfway through, and bake until blackened on both sides. Let cool before cutting.

When peppers are cool peel off skin or leave on for more flavor. I like to leave the skins on. Remove seeds and chop into pieces. 

Heat large sauce pan on medium heat. Add 2 teaspoons olive oil, green onion, celery, and sauté about 1 minute or until browned. 

Add red peppers, crushed red pepper, garlic, smoked paprika and 1/2 cup vegetable broth. Let simmer for a minute or two to blend flavors. 

Add crushed tomatoes, remaining vegetable broth, mix, and let simmer 5 minutes. Remove from heat and let cool slightly then blend with an immersion blender or place in blender and blend well or leave little bits for texture. 

Stir in half a can of the coconut milk, taste, and add more if desired.  Pour in bowls, swirl with coconut oil and top with corn, fresh basil, and salt and pepper to taste.

Enjoy!!