Monica Brandner of Brandner Farms, a great organic farm in Ruthven, Ontario, was our guests with Arms Bumanlag on CTV Windsor tonight. To help us prepare for colder weather, she created a creamy pureed soup (cream optional), an easy way to take in a whole lot of yummy vitamins.
Ingredients (Serves: 6)
- 1 medium butternut squash, halved lengthwise with seeds scooped out
- Olive oil
- 3 red bell or 4 shepherd peppers, cut in half and seeded
- 3-4 large cloves garlic, peels left on
- 1 large onion, peeled and quartered
- 4 cups chicken or vegetable stock
- ¼ tsp curry powder from “The Cinnamon Leaf”
- Salt and freshly ground pepper to taste
- Dollop of sour cream– optional
- Preheat oven to 450 degrees F.
- Rub or brush oil on squash, peppers, onion and garlic and pierce outside of butternut squash randomly with a fork. Place on large foil-lined baking sheet, with squash insides facing down. Roast until squash is tender when poked with a fork, about 30 minutes, turning the peppers at least once. Let cool and scoop flesh away from the squash skins.
- In a large stock pot, combine peppers, butternut squash flesh (discard peel), onion and roasted garlic (squeezed out of peels). Add chicken or vegetable stock and puree with an immersion blender until smooth. Stir in seasonings, adjusting to taste. If you prefer a very creamy soup, stir in half a package of cream cheese until melted or ½ cup heavy cream and a squeeze of fresh lemon at this point.
- Serve with a dollop of sour cream and some greenery, if using.
- This soup keeps well in the fridge and even tastes better the next day, as the flavours continue to meld. It also freezes well. Always leave some headspace when freezing liquids to allow for expansion.
From: Brandner Farms in Ruthven