For all the FALL lovers out there; how was it? I think we had maybe 2 weeks of fall and now it's in the 40's and my tootsies are freezing and that can only mean one thing good. Soup! I credit this Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup to my daughter Emily; we got together for dinner knowing it would be a mish-mash of leftovers and she brought over a butternut squash soup she had made. It was smooth and creamy and her secret was to add a bit of potato. I loved how it made the soup the perfect texture without having to add flour to thicken it. Plus another thing I loved? Some Poblano peppers that were perfect with just a bit of heat.
Emily and I both receive bi-weekly deliveries from Door to Door Organics and we admit to liberally modifying our orders. She must have gotten the same squash I did but a week earlier so mine was sitting on the counter along with some Yukon Gold potatoes and 4 beautiful Anaheim peppers. Does that not sound almost spooky? Well, it is the month of Halloween! You know I had to mix it up a little bit but not much...it was too good to really mess with.
The peppers I included certainly contributed to the overall flavor profile but I need something to boost the heat a bit. I had added just a bit of cumin but it needed something more for that slight tickle of heat and for me that meant using some of my Lodo Red Adobo seasoning from Savory Spice Shop.
I feel lucky we have local Savory Spice Shops; they originated with a store in Denver and I've been frequenting the one in Littleton on Main Street (yes, it really is a main street too!) for 6 years. I actually remember the first time. I had met some friends at a charming little place that served high tea and afterwards one mentioned she had heard about a new Spice Shop just a block away. It was a gorgeous day and we all decided to walk on over and check them out. The first thing I noticed? I knew I was there before I was there...the aroma of spices lingers outside the shop and helps to lead you in. Inside? Literally a cooks nirvana. More spices and spice variations than you can imagine. Fresh, magical spices. Cinnamon to die for, curry too. Cocoa, vanilla, salts...it is truly an adventure for a cook and my only issue with going there is trying not to break the bank...I could, easily.
I just peeled the squash using a vegetable peeler; though I do love the already peeled and cubed butternut squash from Costco, I have to admit this was pretty easy. Especially with that knife; a gift from an event I attended last week. The sharpest knife I have ever owned; it was like cutting through 'buttah' when used for squash. It's sort of scary sharp but it sure made quick work of these veggies! I added the vegetables to chicken broth and some caramelized onions in a crockpot and like magic...in the morning I had soup! I used my new favorite magic wand kitchen tool to blend everything together and make a smooth soup and then seasoned with more salt, pepper and the Lodo Red Adobo to taste. I like a fair amount; just add enough for your taste. So perfect for fall!
I garnished the soup with some sour cream, avocado and a spoonful of grilled onions topped with a sprinkling of some more of the spice and served it with cornbread. Seriously perfect for a cool fall evening...or all winter long!
Butternut Squash, Potato and Roasted Pepper Soup
- 4 Anaheim or Poblano Peppers
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 2 med onions, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 4 Yukon Gold potatoes, medium size
- 2 - 32 oz containers of chicken or vegetable stock
- ½ tsp cumin
- ½ - 1 tsp ground adobo pepper or cayenne
- 2 tsp salt
- ½ tsp pepper
- Salt and Pepper to taste
- Sour cream, avocado and grilled onions to garnish
- Preheat the broiler. Place the peppers under the heated broiler and cook them until the skin has turned dark brown; about 5 minutes per side. Watch closely.
- Remove the pepper and place into a paper bag, close the bag until they feel warm to the touch; about 5 minutes.
- Remove them from the bag and peel off the skin, remove the stem and remove the seeds if desired.
- Chop into large chunks and set aside.
- Melt the butter and olive oil in a medium size skillet. Add the chopped onions and cook on medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too fast.
- Add the minced garlic in the last minute of cooking the onions and watch carefully; it should get cooked to a slight brown but no more...it can easily become bitter.
- Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper.
- Cook on high heat for 4 hours or overnight on the lowest heat.
- Use a stick blender or regular blender to blend all of the ingredients together; return the soup to the pot.
- Season with salt, pepper and more of the Lodo Red Adobo if required.
- Add the rest of the grilled onions, holding out a couple of spoonfuls for garnish.
- Serve and garnish with sour cream, avocado, onion and sprinkle with the red pepper.
This weeks @FallFest from The Food Network? Squash!
The Wimpy Vegetarian: Butternut-Apple-Kale Panzanella Salad
Swing Eats: Roasted Butternut Squash Soup
Taste with the Eyes: Acorn Squash and Korean Pear Salad, Pomegranate Vinaigrette
Napa Farmhouse 1885: Butternut Squash & Eggplant Ratatouille
Red or Green: Butternut Squash & Chipotle Frittata
The Mom 100: Butternut Squash, Black Bean and Chicken Enchilada Cups
Healthy Eats: From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash
FN Dish: 7 Days of In-Season Squash