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We are both in the kitchen a good bit, tweakin’ this and that, so even our old stand-by recipes are not immune to an adjustment or two.  Case in point…one belle’s desire to change up her go-to Moroccan Spiced Butternut Squash soup…we published here a couple of years ago.  Here’s what she came up with…

Smokey Butternut Squash Soup

2-3 butternut squash, cubed (or 3-4 bags frozen, pre-chopped)

1 onion, sliced or chopped

1 red bell pepper, halved and seeded

4-6 c chicken broth

4-5 cloves garlic

1 t smoked paprika

1 t Beautiful Briny Sea French Picnic salt 

(Hint…we’ve told you about the Beautiful Briny folks before)

1/2 t each cumin, coriander, and curry

1/2 t ground black pepper

Olive or coconut oil for roasting the pepper, onion and garlic

Heat oven to 425 degrees.  Toss pepper and onion in oil and season with a bit of salt.  Place on a baking sheet.  Form a foil pouch for the garlic, drizzle with oil, and place on sheet with pepper and onion.  Roast in oven for about 20 minutes.

Meanwhile, place squash and spices in a saucepan.  Pour about 4 c chicken broth over all and stir.  Bring to boil and then turn to a simmer for about 15-20 minutes.  

When pepper and onions are nicely browned, remove from oven and pull the peel off of the pepper.  Now, dump everything (pepper, onion, garlic, and cooked squash and liquid) into a blender, vitamix, food processor (choose your fave)…or grab your stick blender and go to town!

Place soup back in pot and allow to simmer until ready to serve.

Some garnish ideas:  bacon, goat cheese, toasted walnuts, toasted pecans, a swirl of cream…get creative!