|Roasted Butternut Squash & Honey Crisp Apple|
|Avocado Spinach Pesto|
So please enjoy the following soup recipe as we usher in the autumn equinox.
---until next time, get ready and let's get souped up!
2 tbsp Olive oil
2 tbsp Garlic, minced
1 cup Onion, diced
2 stalks of Leeks, chopped, discarding deep green tops
3 Tomatoes, halved and seeded
1 tbsp Canola oil
4 cups Butternut Squash, chopped
2 tbsp Smoked Paprika
1.5 L Vegetable stock
Salt and pepper to taste
Light Sour cream or Greek yogurt
Chopped fresh basil leaves
1) In a skillet or cast iron frying pan, heat 1 tablespoon of canola oil until it starts to smoke. Carefully place the tomato halves open flesh side down into the hot pan. Let them cook for a minute until they start to brown. Turn them over and continue to brown and blister the outer skin of the tomato until dark brown. Transfer them onto a plate and peel the outer charred skin leaving the sweet inner flash for later.
2) Heat olive oil in a large stockpot over medium-high setting. Add garlic, onions, & leeks and cook, stirring frequently, until the onions and leeks start to brown, about 3-5 minutes.
3) Stir in the tomatoes, butternut squash, smoked paprika and cook until the bottom of the pot starts to stick.
4) Add vegetable stock to deglaze the pot and bring to a boil.
5) Reduce heat and simmer until the butternut squash is really soft and tender, about 15-20 minutes. You will notice that the soup has slightly thickened.
6) Puree the soup with an immersion blender until a smooth consistency is achieved.