Roasted Butternut Squash & Red Pepper Soup
Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan. Mix seasonings...
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Stockpot
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Mixing bowl
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Plate
- Serving bowl
Ingredients
- 3 pound(s) diced butternut squash (about 1 inch)
- 1 stick(s) unsalted butter
- 1 white onion, coarsley chopped
- 6 garlic cloves, chopped
- 1/2 can(s) fire roasted tomatoes (drained)
- 1 can(s) great northern or cannellini beans (drained)
- 1/2 cup(s) sour cream
- 1-2 dash(es) allspice
- 1-2 dash(es) Worcestershire sauce
- 1-2 dash(es) Sriracha sauce
- 24-32 ounce(s) vegetable or chicken stock
- ## COATING FOR SQUASH
- 1/2 tablespoon(s) fresh black pepper
- 1/2 tablespoon(s) garlic powder
- 1/2 tablespoon(s) onion powder
- 1/2 tablespoon(s) thyme
- 1/2 tablespoon(s) sage
- 1/2 teaspoon(s) Italian seasoning
- 1/2 tablespoon(s) chili powder
- 1 teaspoon(s) paprika
- 1 teaspoon(s) cumin
- 1 teaspoon(s) marjoram
- ## ROASTED RED PEPPER PUREE
- 4 red bell peppers
- 1 bunch(es) fresh basil leaves (about a handful)
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