Beautiful soup

I am not a soup lover. Pretty often, I’d rather go hungry. But there was something about the squash soup recipe – well, more nearly a concept than a recipe – Gilly Gee posted recently that caught my interest. And when today turned out raw and wet, and unexpectedly snowy in the morning, it seemed like a good time to try making soup.

So I cut up some butternut squash

and some carrot and red onion

and poked holes in a few red peppers (because once in a while vegetables really DO explode in the oven. A baked potato blew up and spattered itself all over the inside of my stove years ago, and ever since I’ve been careful to stick a knife into potatoes or yams or peppers before they go into the oven.)

Just seeing the bright colors of all those goodies is enough to make you feel warm.

Then I roasted them all until they were nice and soft and slightly browned – Gilly says you don’t absolutely need to bother, but it does improve the taste. I peeled the squash and peppers and cooked them all together till they were nice and soft, and more or less pureed them in my little food processor – “more or less” because I prefer things to have a bit of texture…or to be kind of lumpy, as most people would probably say.

A little more cooking to get the puree nice and hot again, and it was really very good for supper (even though I forgot the ginger; I’ll have to put some in the leftovers tomorrow). Thanks, Gilly!

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