Autumn Butternut Veggie Soup

Butternut Autunm Soup 2.               Butternut Autunm Soup

Autum Butternut Veggie Soup

1 Large Butternut Squash

3 Large Red Bell Peppers

1 Large Golden Beets

2 Roma Tomatoes

1 White Onion, Diced

4 Cups Vegetable Broth

4 Cups Water

½ Cup Heavy Cream

3 Tbsp Butter

4 Tbsp Minced Fresh Ginger

2 Tbsp Ground Sage

1 Tbsp Thyme, Divided

1 Tsp Celery Salt

1 Rounded Tsp Light Br. Sugar

¼ Tsp Ground Cumin

¼ Tsp Curry Powder

¼ Tsp Ground Coriander

¼ Tsp Ground Nutmeg

1/8 Tsp Cayenne Pepper

5 Cloves Roasted Garlic

Olive Oil

Salt & Pepper To Taste

Preheat oven to 425º

Slice Butternut Squash in half lengthwise and set sliced side up on cookie sheet.  Rub exposed quash with olive oil then sprinkle with thyme, salt and pepper.  Road for 100 minutes, or until done.  Peel Golden Beet and slice into 1 inch squares.  Toss with olive oil, salt and pepper and roast in the same oven for 20 minutes or until done.

While the squash and beets are roasting, clean, core and halve the Red Bell Peppers.  Rub the skin with olive oil and roast over and open flame on the burner until skin starts to blacken.

In a large stock pot, add butter and 1 tbsp of olive oil and sweat the diced onions until lightly caramelized.  Add the stock, water, garlic, ginger, peppers, tomatoes, sugar and dried herbs and spices.  Bring to a boil and simmer until squash and beets are done.

When the squash is done, scrape it out of the skin and add and the roasted beets to the soup pot.  Continue simmering for 30 minutes.  Take an emersion blender and blend the soup in the pot until smooth.  With a large regular strainer, strain the soup into another large pot, scraping the bottom of the strainer to make any pulp finer.  Discard the larger bits that won’t go through the strainer.  When done straining, add the heavy cream and stir in until smooth then serve!

Make about a gallon of soup.

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