Finally the days are cooling off and sweaters, boots and winter gear are slowly finding their way out of storage and onto us. Chilly nights call for warm, hearty soups and fresh baked bread. You will not believe how easy and fast this delicious squash soup is to make. Using 4 simple ingredients and then pureeing the mixture in the blender results in the most rich, velvety, tasty soup.
Simply halve a
buttercup squash (not to be confused with a butter
nut squash, although that would certainly work, too) and roast face-down in a 350 degree oven for about an hour or until very soft. At the same time, roast a pan of orange, red and yellow peppers for about an hour or until slightly charred. When peppers are done, throw them into a paper bag, close bag and let sit for at least 10 minutes. This will make removing the skin very easy. After removing the skin and seeds/innards, throw the squash and peppers into a blender and add 4 tablespoons of butter. Stir butter until it melts. Lastly, add 2 cups of milk or cream and puree until you reach a soup consistency. Add more liquid as needed. Soup is now ready to eat. If the soup has cooled too much from the cool milk, warm soup on the stove. You could also make this soup vegan by omitting the butter and adding vegetable stock instead of milk/cream. Add croutons, chopped nuts, seeds or
Crème fraîche to soup. Enjoy!
