By: Natalie Jean
With the arrival of fall and the chilly temperatures, we are so excited to start making some yummy soups, stews, and baked goodies. Today, we're sharing a recipe for squash soup with a spicy green pepper drizzle!
You will need:
- 3 Banana Peppers
- 1 Serrano Pepper
- Olive oil
- 2 Tbs of cream of half-and-half
- Salt and Pepper, to taste
- 1 small Acorn Squash
- 1 small Butternut Squash
- 1 medium yellow onion
- 2 cloves of garlic
- 1 Green Pepper
Preheat your oven to 425 degrees. Line a baking sheet with tin foil (or use a non-stick baking sheet). Peel your squash and cut into cubes, making sure they are clean of seeds.
Place the cubed squash in a bowl and toss with olive oil. Then, spread evenly on the baking sheet. Add salt and pepper. Bake for 15-20 minutes or until the squash is soft. (Sometimes stirring the squash pieces around mid-way through baking helps.)
Chop your garlic and onion. Drizzle olive oil in a pan and put on medium heat. When pan is hot, add the garlic and onion and cook until soft and fragrant.
Chop your green pepper and your banana peppers and add them to the pan. Make sure you cleaned them of seeds! Next, slice open your Serrano Pepper and scrape out the seeds. Chop the pepper and add to the pan. Make sure to dispose of the seeds/leftover pepper bits and thoroughly wash your hands before touching your face! (Trust me, I accidentally rubbed my eye and it burns!)
When your squash is cooked, add the mixture to your blender or large food processor. (be careful, it's hot!) Depending on the size of your blender you may have to blend half the portion at a time. Blend until thick and smooth. Divide into bowls.
Then add the cooked onion/garlic/pepper mixture to the rinsed blender. Add your cream. Blend until smooth. Drizzle the top of your soup with this mixture, or mix it right in to the soup!
This soup is great for a warm meal on a chilly night. Slice up some french bread, drizzle with olive oil and toast in the oven for a few minutes and serve along side of the soup! Enjoy!