The coolness of the last few days has made me want to stay in the kitchen making soups and comfort food. The butternut squash in the pantry was calling my name along with all the frozen veggie scraps in the freezer. First, put the veggies in a pot of water with some bay leaves and peppercorns to make vegetable broth, then get the squash roasting for the soup.
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 4-6 cups vegetable broth
- 2 canned chipotles in adobo
- 1/2 cup Toffuti sour cream
- Salt, freshly ground pepper
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| (I know there seems to be something missing above, remember I'm making homemade vegetable broth and the chipotles were in the frig and I forgot them!) |
Preheat oven to 400 degrees. Cut squash in half lengthwise, place foil on the bottom of your baking sheet, rub 1 tablespoon oil over the squash and sprinkle with salt and pepper.
Place the squash in the baking sheet, cut side down. Pierce all over with a fork.
Roast 45 minutes or until tender. Let cool.
Heat remaining oil in a large, heavy pot over medium high. Saute onion, celery and carrot for 10 minutes.
Add garlic; cook 2 minutes more.
Scoop the flesh of the squash into the pot and stir. Add 4 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.
Puree the soup with an immersion blender, adding more broth if necessary to get the desired consistency.
Toss 2 chipotles into the bisque and give it one more whirl with the blender.
Ladle into soup bowls. Top each with a dollop of sour cream. Makes 6-8 servings.
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