I promised you recipes

September 24, 2007

Aura’s Roasted Harvest Soup

1 butternut squash

1 apple

1 onion

1 red or yellow bell pepper

Olive oil

2 cloves garlic

2 shallots

2 tsp Herbs de Provence

1 tsp cinnamon

Kosher or sea salt & fresh ground black pepper

1 quart chicken or vegetable stock

Seed and cut squash into six to eight chunks, seed and cut red pepper and apple in half, cut onion in half. Place in roasting pan (uncovered) in 400 degree oven and roast until fork inserts easily in squash and produce looks blackened.

When cool enough to touch, blackened peels will easily come off.

Heat stock pot to medium high and cover bottom with olive oil. Add chopped garlic, scallions, herbs. Sauté until garlic is translucent. Add a heavy pinch of salt, cinnamon and 4-5 grinds of pepper.

Cut peeled produce into 2 inch chunks and place in stock pan with oil and seasonings. Pour in stock and simmer (covered) until produce falls apart. Puree with an immersion blender and add salt & pepper if needed.

Pour into a hollowed sugar pumpkin or sourdough round, garnish with rosemary or lavender & serve with a hearty bread for dipping.

For a different, spicier flavor, replace Herbs de Provence and cinnamon with Chinese Five Spice and cayenne pepper.

Pairs well with Hard Apple Cider or Champagne.

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2 Responses to “I promised you recipes”


  1. […] checked out the video of Butternut Squash Soup, and while I like my recipe better, this wasn’t […]


  2. […] I posted the basic recipe for squash soup earlier, but never gave you pictures. […]


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