Roasted red pepper soup in acorn squash

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Especially in the fall Sundays are for football in our house. So I knew we were going to have a lazy day around the house and I’m so ready for all things fall, so for lunch today I made roasted red pepper soup in acorn squash, along with some famous Sandwell cider. The cider is a Sandwell tradition that Rob and I have been making for years, but the other recipes were first attempts. But total, total wins. Unfortunately we’ve already eaten every bite so there will be no leftovers for a yummy lunch tomorrow 😦

So if you want to get your fall on, here are some recipes to kick it off:

Sandwell cider:
1 large container of cranberry-apple juice
1 single serving bottle of orange juice
4 tablespoons of aspen mulling cider spices
Combine all into a crockpot and simmer, if you want a spiked version sometimes we add spiced rum 🙂

Roasted acorn squash:
Preheat oven to 375.
Then cut acorn squash in half, remove seeds and cut stems off so they will sit flat

20130929-175918.jpgThen sprinkle them with cinnamon, curry, sea salt, and pepper. Spray a baking dish with olive oil and spray the squash as well then place squash cut side down on the dish and bake until fork tender (about an hour, but longer won’t hurt, I forgot about mine and left it in the oven for about an hour and a half, whoops!)

20130929-180056.jpgRoasted red pepper soup:
I bought 4 bell peppers of assorted colors (based on what was on sale) half of one red onion, I cut them up but I didn’t worry about getting them too small bc I knew they were going in the food processor. I plopped my sloppily cut veg into a small baking dish and drizzled a tiny bit of olive oil over it and seasoned it the same as the squash, cinnamon, curry, S&P then I put that in the oven next to the squash. (And then carried on living my life and totally forgot about it…)

Until the smell reminded me something delicious was in the oven.
When I got back to the kitchen the squash was cooked perfectly fork tender, and so were the peppers. Here’s what they looked like out of the oven:

20130929-180405.jpgTo turn the roasted peppers into soup I put them in the food processor for a minute to purée it. (I do not own a fancy expensive food processor. The one I own came from Hyvee, from the same aisle I buy Saran Wrap. It cost $12.)

After I puréed it I poured it in a bowl and added two cans of tomato sauce about 4 tablespoons of vegetable stock and some garlic salt, stirred it together and heated it through. Then I poured it in the squash and we ate every bite before it ever had a chance to cool off. This is for sure going to be made again soon, and it was so easy and such a success that I’m already excited to try these components in other dishes. Hope you enjoy it as much as we did!

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