  Serves 6. (Photo from Foodland Ontario) |
A roasted red pepper drizzle (just puree some jarred or homemade roasted red peppers) gives this delightful autumn soup a kick of flavour and a colour contrast. From Foodland Ontario.
INGREDIENTS
- 3 lb. butternut squash
- 3 medium-size onions
- 1 head garlic
- 2 tbsp. olive oil
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried rosemary leaves, crumbled
- Pinch each coarse salt and pepper
- 3 roasted red peppers
- 5 cups chicken or vegetable stock
PROCEDURE
- Peel and cut squash into 2-inch chunks. Peel and quarter onions. Separate cloves of garlic, but do not peel. In large bowl, toss together squash, onions, garlic, oil, thyme, rosemary, salt and pepper. Spread on large shallow roasting pan; roast in 375F oven for 40 to 50 minutes or until tender and caramelized, stirring occasionally. Let cool enough to handle.
- Squeeze softened garlic cloves out of skin. In batches, puree vegetables with some of the stock until smooth. Transfer to saucepan. Add remaining stock and bring to 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.
NOTE:
- Most vegetables listed here can be grilled on Indirect Medium heat.
- Squash: Halve the squash, scrape out seeds and strings from halves. Brush with butter or oil. Grill cut side down on Indirect heat for 11/2 lb; squash is done when you can pierce flesh easily with fork.
- Onions: 1/2-inch slices whole or trimmed. Oil onions and grill on Indirect heat for 10-12 minutes. Set aside.
- Garlic: Trim top of garlic head to expose cloves. Drizzle with oil then foil-wrap. Place on Indirect heat for 45-60 minutes.
