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A roasted red pepper drizzle (easy as pureeing some jarred or homemade roasted red peppers) gives the soup a kick of flavour and a colour contrast.

 

Preparation Time: 20 Minutes
Cooking Time: 40 to 50 Minutes
Servings: 6 (makes 10 cups/2.5 L)

Ingredients:

 

• 1 Ontario butternut squash (about 3 lb/1.5 kg)
• 3 onions
• 1 head (bulb) garlic
• 2 tbsp (25 ml) olive oil
• 1 tsp (5 ml) dried thyme leaves
• 1/2 tsp (2 ml) dried rosemary leaves, crumbled
• a pinch each of coarse salt and pepper
• 3 roasted red peppers
• 5 cups (1.25 l) chicken or vegetable stock

Preparation:

 

Peel and cut squash into two-inch (five cm) chunks. Peel and quarter onions. Separate cloves of garlic but do not peel. In large bowl, toss together squash, onions, garlic, oil, thyme, rosemary, salt and pepper. Spread on large shallow roasting pan; roast in 375 F (190 C) oven for 40 to 50 minutes or until tender and caramelized, stirring occasionally. Let cool enough to handle.

 

Meanwhile, puree red peppers in blender or food processor until smooth; set aside. Squeeze softened garlic cloves out of skin. In batches, puree vegetables with some of the stock until smooth. Transfer to saucepan. Add remaining stock and bring to boil; reduce heat and simmer just until hot enough to serve. Season with salt and pepper to taste. Garnish each serving with red pepper drizzle.

 

~Courtesy of Foodland Ontario