Winter Squash and Roasted Red Pepper Soup
2-2 1/2 lb winter squash or pumpkin, peeled, seeded, cut
into 1/2-inch dice
2 c water
2 bay leaves
4 c vegetable stock
2 tbsp olive oil
1 med onion, diced medium fine
6 cloves garlic, minced
1 lg red bell pepper, roasted, peeled, seeded, cut into large dice
1 tbsp dried thyme leaves
1 tsp salt, if stock is unsalted
freshly ground black pepper
2 dashes ground cayenne pepper
Simmer squash and bay leaves, covered, in a heavy-bottomed pot with water and stock. Reduce heat and cook at a very low simmer for about 15 minutes, stirring occasionally.
In a small sauté pan, heat oil over medium heat. Add onion and sauté for about
5 minutes. Add garlic and cook another minute or so. Stir in bell pepper,
crumble in thyme leaves, and stir. Transfer sautéed vegetables to the soup pot
with squash. Cook over low heat, covered, for 5 to 10 minutes.
Purée the soup in batches in a blender or food mill.
Return to the pot and season with salt, pepper, and cayenne. Cover and heat
gently for about 5 minutes.
Ladle soup into bowls and scatter a scant tablespoon of the garnish over each bowl, or pass it in a separate small bowl.
Pepita Parsley Garnish
1/2 c toasted and salted hulled pumpkin seeds (pepitas)
2 cloves garlic
1/4-1/3 c fresh parsley, tightly packed
3-4 tbsp olive oil
Combine pumpkin seeds, garlic, and parsley in food processor and pulse a few times. Add 3 tablespoons of oil and pulse to blend, scraping down the sides. If mixture seems too thick, add another tablespoon of oil or water. Do not over process – the garnish should be coarse and have some texture.
Serves 6.
Prep Tips: Any winter squash or pumpkin may be used. If you are not feeling ambitious, omit the garnish and sprinkle with toasted sunflower seeds instead.
Adapted from Natural Home.com.