This is a very versatile soup - you can use different broths, vegetable or poultry, or water. You can make this vegan or vegetarian, and by default, the soup is gluten-free. You can change up the types of vegetables you want to use, or leave out the pumpkin altogether. We'll start with my basic recipe.
Did I mention this recipe has only 257 calories per serving?
Cost: around ten bucks, less if you make your own stock or broth.
You will need:
A large soup pot
A stick blender or regular blender
The ability to halve a large squash without injuring oneself
The ability to purchase pre-cubed squash.
1 large butternut squash
1 large or 2 small or medium sweet onions
half a bag of baby cut carrots or 3 regular carrots
2 red, yellow or orange peppers or a combo
1 bulb of garlic
4 tbsp olive oil
1.5 cups milk - almond, soy, rice all work well too to make it vegan, OR 1 cup of cream
2 tbsp cornstarch
3 cups vegetable, chicken or turkey broth or water
1/2 can of pumpkin puree
salt to taste
Optional: 1/4 cup grated Parmesan cheese, pumpkin seeds for garnish, black sea salt, pumpkin
Step 1: A-le Cuisine!
Wash peppers and remove stickers
Slice off the top 1/3 of the garlic bulb
Halve the squash and de-seed
On a baking sheet large enough to hold everything, line with foil
Place the butternut squash cut side down, and arrange the other veggies however you want, without crowding them.
Wrap the garlic bulb in another piece of foil and drizzle with 1 tablespoon of olive oil, tightly seal and place on sheet.
Drizzle the remaining veggies with the rest of the olive oil.
Roast at 400 degrees for 60 minutes, turning the peppers twice for even blackening.