I still have a slew of winter squash, stacked in crates, hanging out in my living room. While thumbing through some old recipes, looking for a bit of cooking inspiration, I found one that sparked my interest. This recipe is loosely based off a roasted sweet potato soup from body + soul.
3 buttercup squash
1 large onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
1 ancho pepper
3 cloves of garlic, chopped
3/4 cup marsala cooking wine
4 cups veggie broth
1 Tbsp red wine vinegar
1 Tbsp honey
1/2 Tsp curry powder
1 smallish tart apple, peeled, cored and diced.
dried cranberries, chopped
Preheat oven to 400. Wash squash and slice in half, remove seeds and slice halves into wedges. Place squash wedges into baking dishes with a bit of water. Roast for 45 minutes to one hour. When squash has cooled to the touch scoop cooked squash out and place in a bowl. Discard or compost skins.
Heat oil in a large stock pot over medium heat, add onion some salt and pepper and cook until caramelized, approximately 15 minutes. Add bell pepper, hot pepper and garlic; cook for 5 minutes. Add marsala wine, squash and broth; stir to combine. Bring to a boil, reduce to a simmer, and cook for 20 minutes, until flavors have melded. Remove from heat and allow soup to cool. Using an immersion blender puree soup to desired consistency. Soup can also be poured into a blender, in small batches, and pureed.
In a small sauce pan, over med heat, bring vinegar, agave and curry powder to a boil. Add apple; stir for about a minute, remove from heat. Ladle soup into bowls, add a dollop of yogurt and sprinkle some apple and cranberry on top.
This soup can easily be converted into a vegan dish by omitting the yogurt.