Nothing says comfort like soup. I adore butternut squash in all it’s forms, and it lends a sweet taste and creamy consistency to soups. Inspired by my homemade roasted red peppers and a squash in the pantry, I created this very basic soup. You could add extra seasonings or other veggies. But you don’t have to. It is velvety and rich, with a little bit of nutty-chewy texture from the rice. Enjoy!
Roasted Butternut Squash and Red Pepper Soup with Wild Rice
one medium butternut squash, cut in half lengthwise
two roasted red peppers
4 cups vegetable broth
1 cup cooked wild rice blend (see my note below)
about 1 T fresh parsley, chopped, to garnish
Place the squash, cut sides down, on a baking sheet and bake at 350 until tender, about 45 minutes. The squash will still hold itself together but easily flake off with a fork when ready. Use a spoon to scoop the squash flesh from the shell, and roughly chop. Rough chop the peppers. In a medium stock pot, place the vegetable broth, squash, and peppers. Heat through. Using an immersion blender, blend until very smooth. If you don’t have an immersion blender, you can do this in a regular blender but BE CAREFUL. Hot liquids in a blender can pop the top of the blender, potentially burning you and making one heck of a mess in the kitchen (trust me on this one, soup on the ceiling is no fun). Once thoroughly blended, add the rice. I used a brown rice/wild rice blend bought in bulk at our “farmer’s market” (aka poor man’s whole foods). It looks like this:
Obviously, you can use other whole grain rice blends but this one worked well. Ladle into bowls and garnish with parsley. Enjoy!
Bottle of wine optional, but recommended.