Autumn was made for tantalizing soups and beautiful scarves. And if I was any good at knitting I would attempt a post on both of these things, but despite my nana’s efforts with me, I have yet to enter the scarf making world. Alas, this entry is simply a soup recipe, albeit a delicious one!
-Red peppers (I wanted to make a large amount of soup so I used 9)
-1 butternut squash
-carrots (as many as you would like)
-1/2 cup butter
-1/4 cup herb & garlic cream cheese
-ground pepper and sea salt
-1 package of onion soup mix
-Wash and dry your red peppers
-Roast them, turning regularly (believe me, it’s worth the extra time!)
-Peel and cut carrots.
-Cut off skin, spoon out seeds and chop squash into squares.
-Add carrots and squash to large pot filled with water and cook until soft.
-Remove roasted red peppers from oven.
-Place them in a bowl with cling wrap over top. Let them sit in there for a few minutes, so that the steam can build up and soften the skins.
-Remove from bowl, peel skins off and clean out the seeds.
-Chop the pepper into smaller pieces.
Add pepper, salt, butter, onion soup mix and cream cheese.
-Stir and let simmer for a few minutes.
-Ladle into blender and blend until smooth (no chunks).
-On a crisp Autumn evening, serve with fresh bread and enjoy!
P.S. This would be a lovely Thanksgiving appetizer.