Butternut Squash Soup

(Recipe found on Bread & Honey through blogspot)

Ingredients:
2 butternut squashes
1 pasilla pepper
1/2 a white onion
1 small shallot
1 head of garlic
3 skinny carrots
1 quart of chicken stock

Preheat your oven to 375ºf.

Cut squashes into quarters and scoop out seeds. (If the squash is too difficult to cut, steaming it first for a few minutes softens the skin and makes all the difference.) Halve and seed the peppers.


Drizzle all the vegetables lightly with olive oil, and wrap the onion, shallot, and garlic in tinfoil. Place everything on a baking sheet and roast in the oven. Check in occasionally and remove the vegetables as they finish and reach a satisfactory softness. The peppers should be ready first as they begin to blacken (about 30 minutes), followed by the carrots and then the rest, the squash will be finished last. This was my first attempt at roasting vegetables, but the squash took well over an hour.)


Let everything cool once it's all been pulled out of the oven and heat the stock until it's warm. Once the squash has cooled off enough to handle without blistering your fingers, peel off the outer layer on each quarter.

Using a blender or food processor, begin blending the ingredients together, all the while adding in the stock in order to get the soup to a nice, smooth consistency. Pour the soup into a large pot when finished, and stir to even out texture and flavors. Add more stock or water as necessary to thin soup to desired consistency. (I added in total more than another pint of water, and ended up with two huge pots of perfectly delicious soup). Put the soup over medium heat, without letting the soup bubble or boil. Season with salt and ground pepper to taste. Serves 10-12.