Squash and Black Pepper Soup

Squash and Black Pepper Soup from Fireweed Food Hub

Squash and Black Pepper Soup

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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 3

Ingredients
  

  • 1 large or 2 small winter squash 4 cups roasted squash
  • 2 medium carrots
  • 1 large onion
  • 3 cloves garlic
  • 4 cups chicken broth sub vegetable broth for vegetarian option
  • 2 Tbsp oil of choice canola, olive, etc
  • Salt
  • ½ tsp to 2 tsp cracked or ground black pepper (½ tsp will be mild and flavourful;
  • 2 tsp will have a kick!)
  • ½ tsp turmeric
  • ½ tsp paprika
  • 1 Tbsp wine vinegar red or white

Instructions
 

  • Cut squash in half, remove seeds.
  • Place squash cut-side down on oiled baking tray. Bake at 350 degrees F until tender, 30-60 min.
  • When cooled, scoop squash out of rind. Measure 4 cups.
  • Grate, blend, or finely chop carrots, onions, and garlic. Heat large saucepan over med-high heat. Add oil, carrots, onions, garlic, and 2 large pinches of salt. Cook over med heat until fragrant.
  • Add spices. Cook for 1 minute, stirring often.
  • Remove from heat. Add cooked mix, squash, and broth to blender, or use immersion blender.
  • Blend until smooth.
  • Return soup to saucepan and bring to a simmer over med heat, stirring frequently. When simmering, cover and reduce heat to low. Simmer for 30-45 minutes.
  • Stir wine vinegar into soup. Adjust salt and pepper to taste. Serve and garnish with toasted squash seeds, or another crunchy topping if desired.

Notes

Recipe and photo courtesy of Fireweed Food Hub
https://Fireweedfoodhub.ca