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Butternut squash soup with vegan option · 3.01.16 by colin newell

Hearty Butternut Squash Soup

Winter is the best time of the year for hearty vegetarian soup with the option of adding some animal protein if you are so inclined – either way, these are filling and healthy soups during the winter months – here is how we brew up one of our favourites.

Dice 1 medium butternut squash
Dice 1 red pepper
Dice 1 medium onion

Toss together and split between two baking sheets.
Cover each sheet with parchment paper. Divide the veg between the two equally.

Sprinkle tablespoon of Olive oil over each pan and then salt and pepper to your
own preferences.

Mix together elements on each pan.

Get 4 slices of double smoked bacon (optional) sliced into lardons
and then sprinkle over top of the mixture.

Take one garlic, break it into cloves, leaving in their own paper
and divide them equally between the two pans.

Put into 400 degree oven for 30 minutes, toss at half way point.

Get out a big dutch oven bringing it up to medium heat.

Take the two pans out of the oven, removing cloves of garlic and set aside.

Take both veg mixtures less the parchment paper and dump into dutch oven.
Put in a couple of tablespoons of fresh thyme.

Squeeze out the garlic from their bulb into the dutch oven.

Add 2 1/2 to 3 cup of Chicken or Vegetable broth – stirring occasionally
while bringing to boil. Once it reaches the boil, turn off heat and get out your
immersion blender and blend it to your desired consistency.

Add more stock if you want a thinner soup. Return to heat and
take to boil. Simmer for 10-15 minutes.

Serve with bread.


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