We deemed this “cousins of pumpkin soup” at our house because some little people didn’t like the sound of squash soup. Feel free to call this what it is in your own home! It is yummy with hot toasted sandwiches or just alone for a light meal.
Cousins of Pumpkin Soup
squash (whatever variety you have, the sweeter the better)
2 red peppers
half an onion
2 cloves of garlic
1 tablespoon of butter or oil or choice
3-5 C of broth (water can work here too if you want)
salt
cream
Start by roasting your squash and peppers. You can either peel and chop your squash or just half them and scoop them after roasting. I think the little ones are easier to scoop than peel so I tend to go that route. Roast at 400 until the edges are browning–30 minutes to and hour depending on how much squash you are roasting. Set squash aside. In a heavy bottomed pot add butter or oil. Brown diced onion and garlic. Add squash and 1 C broth. Using an emersion blender* puree the squash and peppers with the onion and garlic. Continue adding broth until the soup reaches desired thickness. Salt to taste. Drizzle with cream to serve. Some good flavor editions to mix it up are Tumeric, and/or Cumin, Cinnamon, as well as red pepper flakes for a little heat.
*A food processor or blender would work here too.
