This flavourful soup is a welcome addition to your Fall Soup Lineup. It can be made with Chicken Stock or Veggie Stock (if you have any Vegetarians in the family like I do).
Serve with a crusty baguette and side salad and you have got yourself a wholesome meal the family will love.
2 Butternut Squash (on the small to medium size)
3 Red Bell Peppers
4 Cups LOW-Sodium Vegetable Broth (even better, make your own, its sodium free)
1/2 tsp Nutmeg (or more to taste)
Fresh cracked pepper to taste
Slice the squashes in half (lengthwise) and place upside down on a deep cookie sheet lined with foil and sprayed with non-stick spray pour in enough water to come almost halfway up the sides of the squash. Roast for about 45 minutes at 375F or until tender (poke with a knife, if flesh is soft, it’s done).
Remove squash to a cutting board and let cool about 30 minutes.
While the squash are cooling, place the 3 peppers onto the same cookie sheet and roast about 45-50 minutes until starting to blacken and they are collapsing, turning often.
Remove and let cool about 30 minutes.
Remove seeds and surrounding stringy pulp from the squashes, scoop out the flesh making sure to get as much as possible. Place in a large bowl. When peppers have cooled, remove skins, seeds and inside membranes, chop roughly and place into the bowl with the squash.
Prepare 4 cups vegetable broth and pour 2 cups into pepper/squash mixture, using a stick blender (or a food processor), thoroughly blend until smooth.
Add another cup of broth and keep blending until well-pureed. Add the final amount of broth and the nutmeg and fresh cracked pepper (to taste) and blend until smooth. Depending on your preference, you can add a bit more broth to make it thinner, but I like my soups thick and hearty. Place soup in a pot and simmer until hot – serve with a dollop of fat-free sour cream (if desired)
Makes about 8 cups. Freezes well, thaw in fridge overnight and mix well, you may need a little water to get it back to the consistency it was prior to freezing.