Roasted Butternut Squash Soup with Roasted Red Pepper Purée
Recipe by Dawn Bennett and Robert Tretsch, Homeowners
Photograph by Kyle Ripley, Haigwood Studios
Yield: 6 servings
2 large butternut squash
2 teaspoons olive oil
salt and pepper to taste
3 tablespoons unsalted butter
1 small yellow onion, chopped
1 teaspoon minced garlic
4 thyme sprigs
1/4 teaspoon freshly ground nutmeg
1/4–1/2 teaspoon cayenne pepper
(adjust to taste)
4–6 cups fresh chicken stock (vegetable stock can also be used)
1 cup heavy cream
Red Pepper Purée (recipe included)
Heat oven to 350 degrees. Peel, seed and dice butternut squash into 1-inch cubes. Toss with olive oil and a pinch of salt and pepper. Roast on a sheet pan until lightly caramelized, 30 to 45 minutes.
Melt butter in large saucepan. Add onion and cook until translucent or lightly browned (for a richer flavor). Add garlic and thyme sprigs and simmer until fragrant. Add cooked squash, spices, salt to taste, and stock. Bring to a boil. Lower to a simmer, cover and cook for 15 minutes.
Remove from heat. Remove thyme sprigs and purée soup with an immersion blender (or food processor) in small batches. Add cream and gently heat for 2 minutes. Add more stock if consistency is too thick. Prepare Red Pepper Purée.
To serve, ladle soup into bowls and drizzle with Red Pepper Purée. You can also use small cookie cutters to make fun shapes with the purée.
Red Pepper Purée
2 large red bell peppers
1 clove garlic, chopped
1/4 cup olive oil
salt to taste
For the Red Pepper Purée
Heat oven to broil. Broil red peppers on a foil-lined roasting pan until all sides are charred and sides are collapsing. Remove from oven and place in a paper bag to cool. Remove skin, core and seeds over a bowl to catch juices. Place peppers and garlic in a food processor with 2 to 3 tablespoons of reserved juice, plus a big pinch of salt. While machine is running, slowly pour in olive oil. Process until smooth. Add more salt and oil as needed for desired taste and consistency.
Photograph by Kyle Ripley, Haigwood Studios
Yield: 6 servings
2 large butternut squash
2 teaspoons olive oil
salt and pepper to taste
3 tablespoons unsalted butter
1 small yellow onion, chopped
1 teaspoon minced garlic
4 thyme sprigs
1/4 teaspoon freshly ground nutmeg
1/4–1/2 teaspoon cayenne pepper
(adjust to taste)
4–6 cups fresh chicken stock (vegetable stock can also be used)
1 cup heavy cream
Red Pepper Purée (recipe included)
Heat oven to 350 degrees. Peel, seed and dice butternut squash into 1-inch cubes. Toss with olive oil and a pinch of salt and pepper. Roast on a sheet pan until lightly caramelized, 30 to 45 minutes.
Melt butter in large saucepan. Add onion and cook until translucent or lightly browned (for a richer flavor). Add garlic and thyme sprigs and simmer until fragrant. Add cooked squash, spices, salt to taste, and stock. Bring to a boil. Lower to a simmer, cover and cook for 15 minutes.
Remove from heat. Remove thyme sprigs and purée soup with an immersion blender (or food processor) in small batches. Add cream and gently heat for 2 minutes. Add more stock if consistency is too thick. Prepare Red Pepper Purée.
To serve, ladle soup into bowls and drizzle with Red Pepper Purée. You can also use small cookie cutters to make fun shapes with the purée.
Red Pepper Purée
2 large red bell peppers
1 clove garlic, chopped
1/4 cup olive oil
salt to taste
For the Red Pepper Purée
Heat oven to broil. Broil red peppers on a foil-lined roasting pan until all sides are charred and sides are collapsing. Remove from oven and place in a paper bag to cool. Remove skin, core and seeds over a bowl to catch juices. Place peppers and garlic in a food processor with 2 to 3 tablespoons of reserved juice, plus a big pinch of salt. While machine is running, slowly pour in olive oil. Process until smooth. Add more salt and oil as needed for desired taste and consistency.
