Tuesday, February 22, 2011

Sweet Pepper and Butternut Squash Soup

This soup was good and healthy. It made my house smell great.  I think next time though Id add red pepper as well as the 2 orange peppers to make it not so sweet. Would have been good with sour cream on top.

Preheat oven to 450. Cut a peeled large butternut squash into 1/2 inch squares. Quarter 2 orange peppers and spread veggies out over 2 baking sheets. Toss with olive oil, rosemary, thyme, salt and a pich of cayenne. Roast in oven until tender. About 1/2 hour. Saute onion and and garlic in sauce pan about 5 mins. Add box of chicken stalk. Add cooked veg. Purree until smooth. Thin with water or stock if needed. Salt to taste. I had to add quite abit of salt at this stage. Keeps in fridge 3 days or freezer up to 2 months.

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