With autumn upon us, it’s time to turn our culinary attention to root vegetables.
This recipe for a sweet and savoury soup comes from Sharan Malhi, a registered holistic nutritionist at Choices Markets in Yaletown on Davie Street.
It can be paired with sandwiches, rice dishes, or green vegetables, or enjoyed on its own—it manages to be satisfying while remaining light.
Roasted acorn squash and red pepper vegetable soup
Prep time: 5 minutes
Cook time: 55 minutes
Yield: 6 cups
2 (500 g) large red peppers
1 (900 g) medium acorn squash
2 ½ cups Pacific Vegetable Broth
1 ½ teaspoon freshly grated ginger
1 ½ teaspoon freshly grated garlic
¾ teaspoon cumin
½ teaspoon sea salt
1 teaspoon black pepper
½ cup Italian parsley
extra virgin olive oil, to drizzle
Preheat oven: 375 F (about 190 C). Line the baking sheet with parchment paper.
Slice squash in 2-inch slices and place flesh side down, sprinkle with oil, roast for 25 minutes.
Add red peppers: Remove stems and seeds and roast for 25 more minutes or until soft.
Allow vegetables to cool for about 5 minutes. Remove the skin of the squash.
In the Vitamix (or other heavy-duty blender) add squash, red peppers, vegetable broth, spices, and salt and pepper.
Blend until perfectly smooth, about 1-2 minutes. If needed, heat up in a heavy-bottomed pot.
Pour into your decorative Thanksgiving bowls: drizzle with extra virgin olive oil, sprinkle with toasted almonds/pecans and Italian parsley.