11/3/2011 2 Comments Try it, you'll like it!Remember how I said a few posts back that I was tweaking the pumpkin/squash soup? I am getting very, very close to what I want! I had a couple of Little Dumpling Squash and wanted to do a roasted squash soup with them. I started with this recipe, but it didn't take long before I totally changed it up, and I am pretty happy with the results. Of course, I veganized this recipe as well. I was going to use a quart of chicken stock I had in the freezer, but after thawing, its quality looked a bit questionable, so I didn't use it. It wasn't vegan, anyway; and that's what we're into these days! I am going to post it here for mutual usage (read: so I don't lose a stupid piece of paper upon which I have written said recipe). Try it out, and if you do, shoot me a message and let me know how you like it! Roasted Squash and Red Pepper Soup 2 Little Dumpling winter squash, cut in 1/2 and scoop guts out 2 onions, peeled and quartered 1 WHOLE bulb of garlic, wrapped in foil 2 whole red bell peppers (I used a couple I had already roasted and froze) Put these three ingredients on a cookie sheet, place in a preheated 350 degree oven for about an hour. Open the door a couple of times and say, "Ohmythatsmellssogood!". When the squash and onions are good and soft and starting to carmelize around the edges, remove from the oven and let them cool. After the squash are cool enough to handle, scoop the flesh into a food processor along with the onion, garlic and peeled roasted peppers. You will probably have to do this in batches. Put all of your puree into your soup pot. Add: 1 cup almond milk 2 cups vegan "beef" bullion (2 tsp powder mixed into 2 c water; not 2 c of powder!) 1 1/2 tsp salt 1 tsp pepper 1 1/2 tsp curry powder 1 tsp of Chipotle Tabasco hot sauce (Love this stuff!) Heat through, serve up with a garnish of fresh cilantro, or not. Cilantro is one of those herbs that people either love or hate! I love it and it adds a bright note to the soup. This is your new blog post. Click here and start typing, or drag in elements from the top bar.
2 Comments
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