Okay I am going to give up one of the greatest soup recipes of all time. My sister-in-law Connie gave this one to me so I cannot take credit. This with some cornbread on a cold winter day is so fantastic. You should make extra to pop in the freezer.
Sami’s Spicy Squash Soup
1 Butternut Squash 2 Cloves Garlic
1 Carrot 1 Cup Spicy Tomato Juice
1 Onion 2 TBLP Olive Oil
1 Celery stalk 1 Tsp Chili Powder
1 Red Pepper Salt & Pepper
1 Yellow Pepper 2 cups vegetable stock
1/2 Green Pepper Feta or Goat cheese or a vegan variety.
Preheat oven 350. Cut squash in half, scrape seeds, and brush with olive oil season and bake for 45-60 minutes until fork goes in smoothly. Chop up all veggies and onion saute medium until soft. Add tomato juice and simmer for 3 minutes. Let everything cool a bit throw squash (taken out of skin) and all veggies into food processor or Vita Mixer. Transfer to soup pot and add 2 cups vegetable stock and warm-up. Serve and add cheese on top.
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