Thursday, August 21, 2014

PRETTY Red Bell Pepper Squash Soup

Original recipe with my bracketed/parenthetical [changes )
For the Butternut Squash Soup:
  • ½ butternut squash (2 c.)
  • 3 cups chicken stock
  • 1 tablespoon unsalted butter
  • ½ chopped onion (some garlic instead)
  • Salt and pepper
  • Nutmeg[]
For the Roasted Red Bell Pepper Soup[I just blended the previous soup first, then added these ingredients to it:]]:
  • 1 carrot, peeled and chopped (omit)
  • 1 celery stalk, chopped
  • Olive oil
  • 1 potato, chopped [omit]
  • 2 large roasted red bell peppers, chopped
  • 1 large blanched tomato, chopped[tomato sauce]
  • ½ onion [omit]
  • 2 tablespoons of sour cream or a sour cream and Half & Half combination [1 c. mozzerella]
  • 2 tablespoons of fruit juice (orange, lemon, or grapefruit) [omit]
  • 2 cups of broth (water with 2 bouillon cubes) [omit]
  • 1 tablespoon brandy or white vermouth [more]
  • ½ teaspoon dried oregano[fresh basil]
  • ½ teaspoon lemon pepper [omit]
  • ½ teaspoon balsamic vinegar [omit]
  • ½ teaspoon chili powder [omit]
  • Salt and pepper
  1. You can make the soups one by one (and then warm the first one back up) or prepare them simultaneously. This is for the squash soup. Peel the squash and cut it into 1 inch chunks. Melt the butter in a large saucepan. Add the onion and cook for about 8 minutes until translucent. Add the stock and the squash. Bring to a simmer. Cook until the squash is tender. Remove the squash cubes with a slotted spoon and puree them in a blender. Return the squash to the saucepan and stir well. Season with salt, pepper, and nutmeg.
  2. Next make the red bell pepper soup. Sauté the carrot, celery and onion in some olive oil for 10 minutes. Add the spices, herbs and potato and sauté for 10 minutes more. Use some brandy or dry vermouth to deglaze the pan. Add the tomato and pepper and sauté for 3 or 4 minutes. Add the broth mixture and bring to a boil simmer for a few minutes until everything is soft. Blend the soup until it is very smooth, then return it to the pan and add balsamic vinegar and fruit juice to taste. Add the sour cream and whisk well. Add salt and pepper to taste.
  3. When both soups are ready, it is time to create the yin yang effect! This is easier than it looks if you have some help! While one person slowly ladles both soups on the plate, the other person twists the plate slightly. Alternatively, you can make a stripe using aluminum foil and pour the soup either side of it. Remove the foil and the soup should stay on its own side of the bowl. Serve hot with some fresh, warm crusty bread and butter. [try concentric circles.  Baster helps.  ]

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela