Saturday, January 22, 2011

All About Eve...er, Soup

So, I am watching All About Eve, the movie with Bette Davis, and all I can think about is soup. Something about a coming snowstorm makes me want a hot bowl of soup, a soup that will warm me from the inside out. Soup is comfort in a snowstorm. Hot, steaming, yummy. This soup is a delicious mix of roasted vegetables. It is smooth and creamy.

Roasted Butternut Squash and Poblano Pepper Soup

Ingredients:

1 butternut squash

2 carrots

1 head of garlic

½ onion

1 poblano pepper

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1 carton of chicken stock

1 cup half and half

Preparation:

Prepare vegetables for roasting. Slice butternut squash lengthwise, scrape out seeds and rub with olive oil. Peel carrots and rub with olive oil. Cut off top of head of garlic, rub with olive oil and wrap in foil. Rub onion with olive oil and wrap in foil. Leave pepper whole and rub with olive oil. Roast all vegetables together in 375 degree oven for 45 minutes (some vegetables will be done earlier—Poblano pepper will come out after about 20 minutes, garlic and onion after about 35 minutes, and carrots and squash at 45 minutes. When vegetables are cooked and cool enough to handle, process them with the chicken stock in a blender until smooth. Put in large soup pot and add spices. Heat thoroughly. You can top with croutons, toasted pumpkin seeds, or sour cream.

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