This dish was made for Dranksgiving (Thanksgiving Eve). I thought bringing a delicious fall soup would be fitting--so I made Butternut Squash Soup with Roasted Red Pepper puree. This soup is delicious--you taste fall in every bite. As for the red pepper puree--it is probably the best thing I have ever made. It should be drizzled on the top of the soup, so try not to eat it by the spoonful. The soup comes from Epicurious and the puree from the Splendid Table.
4 lb butternut squash (about 2 of them) cut into 1 inch cubes and peeled
5 1/2 cups of vegetable or chicken broth
4 cloves of garlic chopped
2 small onions chopped
3 tsp fresh thyme leaves
salt and pepper to taste
4 red bell peppers
1/2 cup extra virgin olive oil
salt to taste
Directions for the Soup
1) Combine squash, broth, garlic, onions and thyme in a large soup pot. Bring to a boil. Turn down and simmer for about 1-2 hours. Squash will be tender.
2) Transfer the mixture into a food processor. You may have to do it in batches. Blend until smooth. Simmer the soup until you are ready to serve it. Add salt & pepper to taste.
3) Serve with the puree drizzled over the top.
Directions for Puree
1) Preheat oven to 500 degrees. Cover a pan in tin foil and place the red peppers on the foil. Once the oven is preheated, put the peppers in for about 40 minutes. Turn ever 10 minutes or so. The peppers are done when they have black spots and collapse. Leave the liquid from the roasted peppers in the tin foil.
2) Let the peppers cool. Once you can handle them, peel and seed them. Put the peppers in a food processor, add the olive oil, and the leftover liquid. Once blended, taste and add salt as needed.
Other Uses for the Puree
* Toss with any sort of pasta, quinoa, rice or cous cous.
* Use it on a panini sandwich
* Dip your meat in it
* Dip roasted veggies in it
* Use it as a spread for crostini