The first taste of autumn is often served in a soup bowl.
A roasted red pepper drizzle (easy as pureeing some jarred or homemade roasted red peppers) gives this soup a kick of flavour and a colour contrast.
This would be a perfect starter for Thanksgiving dinner, or any autumn gathering.
Roasted Squash and Garlic Soup
1 butternut squash (about 1.5 kg/3 lb)
1 head (bulb) garlic
30 ml (2 tbsp) olive oil
5 ml (1 tsp) dried thyme leaves
2 ml (1/2 tsp) dried rosemary leaves, crumbled
Pinch each coarse salt and pepper (approximately)
3 roasted red peppers
1.25 l (5 cups) chicken or vegetable stock
Peel and cut squash into 5-cm (2-inch) chunks. Peel and quarter onions. Separate cloves of garlic but do not peel. In a large bowl, toss together squash, onions, garlic, oil, thyme, rosemary, salt and pepper. Spread in a large shallow roasting pan; roast in a 190 C (375 F) oven for 40 to 50 minutes or until tender and caramelized, stirring occasionally. Set aside until 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 a saucepan. Add remaining stock and bring to a 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.
Makes 6 servings.
Nutritional information per serving: 136 calories, 4 g protein, 4 g fat, 22 g carbohydrates.
Source: Foodland Ontario.