2 med
onions, chopped 2 cloves garlic, minced 1 butternut squash, peeled and cubed 4 Yukon Gold potatoes, medium size 2 - 32 oz containers of chicken or vegetable stock ½ tsp cumin ½ - 1 tsp ground adobo pepper or cayenne 2 tsp salt ½ tsp pepper Salt and Pepper to taste Sour cream, avocado and grilled onions to garnish Preparation Preheat the broiler. Place the peppers under the heated broiler and cook them until the skin has turned dark brown; about 5 minutes per side. Watch closely. Remove the pepper and place into a paper bag, close the bag until they feel warm to the touch; about 5 minutes. Remove them from the bag and peel off the skin, remove the stem and remove the seeds if desired. Chop into large chunks and set aside. Melt the butter and olive oil in a medium size skillet. Add the chopped onions and cook on medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too fast. Add the minced garlic in the last minute of cooking the onions and watch carefully; it should get cooked to a slight brown but no more...it can easily become bitter. Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or overnight on the lowest heat. Use a stick blender or regular blender to blend all of the ingredients together; return the soup to the pot. Season with salt, pepper and more of the Lodo Red Adobo if required. Add the rest of the grilled onions, holding out a couple of spoonfuls for garnish. Serve and garnish with sour cream, avocado, onion and sprinkle with the red pepper. Notes I liked having half of the onions added to the blended soup but if you prefer a totally creamy soup, add all but a bit for garnish to the crockpot when cooking the other ingredients. 3.4.3177
Pour the soup back into the pan and season with the salt andpepper. Both butternut squash and sweet potato have a deliciously sweet, rich flavor and soft, tender texture when roasted — they literally melt in your mouth
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And in a moment of eureka, my roasted cauliflower, potato, and red bell peppersoup was born. If you feel the soup is too thick at this point (it may be depending on the size of your potatoes or cauliflower), add a little more milk or stock
Add the squash, garlic, and some cream. And last week I finally cut into my precious butternut squash. I told him the soup was for Helen and I and that he couldn't have any
Toss the butternut squash, garlic, and thyme with the olive oil, season with salt andpepper, and place on a baking tray (lined with foil for easier clean-up)
Place roasted vegetables in a slowcooker, add Cocozia Coconut Water and soy/almond milk. I think my Dad will enjoy this and once he finds out I used my slowcooker, he will love it even more
If you are by yourself, you could just scoop out a bit of the squash, spoon in a bit of the apples/onions, splash in a little bit of broth and boom - you've got your own bowl of soup
I have a husband who travels a lot for work and I’ve spent most of this month solo parenting, juggling lectures andcookery classes, recipe submissions and general life
add the butternut squash, apple, broth and balsamic. The butternut squash pairs well with the sweetness of the carrots and apples while the onions and red peppers balance everything out
butternut squash, peeled and cubed. I pair this with my Roasted Seasoned Winter Squash Seeds, nothing gets wasted in the butternut squash made with my Homemade Seasoning Salt and a little low-fat sour cream as a garnish, and I am one happy camper
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