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
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.