The weather in the city has changed dramatically overnight. That’s one of the things about Canada, you can be wearing shorts one day and the next you need to dig out your parka.
I really love our four seasons. I know a lot of people can’t stand the cold, but I embrace it. While others are planning their vacations down south, I am planning my skating and skiing trips.
This year I really hope we get a good snowfall so I can drag my daughter in her toboggan in the park and have her feel the snow for the first time. (She will most likely hate it and cry, but I’m still sticking her outside!) Look at me, I’m already discussing winter! Oh my!
Anyway, this season is all about staying warm and nothing warms you up like a hot bowl of soup. Chicken noodle, butternut squash, potato leak, minestrone, mushroom, etc. There are limitless possibilities when it comes to soup and quite frankly, I never get tired of it.
Last night’s dinner I decided to use whatever leftover squash I did use during our Thanksgiving feast. I roasted a little pumpkin, butternut squash and pepper squash.
I then added some of my mother’s delicious roasted peppers that we make in the summer and it just elevated the soup entirely. You can easily purchase roasted peppers already made at many grocery stores, but I highly recommend roasting your own if you can.
If I can I’l throw in a little heavy cream into my soup to give it a little extra richness, but you can easily substitute with an extra tablespoon of olive oil and it is just as delicious and vegan-friendly.
I hope you are all staying warm as the weather changes.
Roasted Pepper and Squash Soup
- 1/2 pepper squash (acorn squash)
- 1 butternut squash
- 1/4 of a small pumpkin
- 1/2 a roasted pepper
- 1 white onion
- 1 tablespoon of garlic powder
- 1 1/2 teaspoons of fried oregano
- 2 teaspoons of sea salt
- 2 teaspoons of ground pepper
- 1/4 cup of heavy cream (room temperature)
- 3 cups of vegetable broth (warm)
- 2 tablespoons of extra virgin olive oil
Roasting the squash
- Preheat oven to 400 degrees (convention roast)
- Cut each squash into halves or quarters.
- Drizzle a little olive oil on top
- Roast until your fork pierces through (approx. 30 minutes)
- Dice the white onion and sauté in a pan on medium high ,with half a tablespoon of olive oil until it is translucent (about 5-7 minutes)
- Once the squash has cooled off, peel the skin off and dice.
- Place the squash right into the blender.
- Add the onions, olive oil, salt, cream, pepper, garlic powder and roasted peppers.
- Add about 3 ladle spoonfuls of broth.
- Blend until smooth.
- Keep adding your broth until you are satisfied with the thickness of the soup.
- Place soup in a pot and on low over the stovetop and serve.