ROASTED BUTTERNUT SQUASH

Recipe #2

10 cups vegetable stock

3 lb (1.4 kg) butternut squash

2 red pepper, roasted and peeled

1 garlic bulb

4 Roma tomatoes

3 Tbsp vegetable oil

2 tsp salt

1 yellow onion, diced

2 Tbsp ancho chili powder

1 tsp ground coriander

2 Tbsp minced sage

zest and juice of 1 orange

1 tsp chipotle puree

cracked pepper to taste

1/4 cup pumpkin seeds, toasted

Oven-Roast Tomatoes:

Pre-heat oven to 400 F. Halve and seed the peppers. Place them cut-side down on an oiled or parchment-lined baking sheet and roast until the skins puff up and blister (about 15 minutes). Transfer peppers to a bowl and cover with plastic wrap for 10 minutes. Remove wrap, cool slightly and peel away the seared skin.

Preheat oven to 375 F. To make an easy job of prepping and roasting squash, cut it in half lengthwise, scrape out the seeds and place cut side down on an oiled baking tray. Bake in a 375 F oven until a sharp knife easily slides through the flesh. Cool and scoop out the soft flesh.

Separate garlic cloves and remove skins. Core the tomatoes. Toss the garlic and tomatoes with 2 tsp oil and 1/2 tsp salt. Place on a parchment-lined baking sheet and roast until the garlic is golden and tomato skins begin to char (about 20 minutes).

Note: the peppers, tomatoes and garlic can be roasted on the same baking sheet at the same time. The squash should be placed on a separate pan as it will take much longer to roast.

Heat the remaining oil in a soup pot and add the onion and remaining salt. Sauté until translucent. Add the chili powder, coriander and sage; sauté 5 more minutes. Roughly chop all of the roasted vegetables and add them to the pot along with enough stock to cover. Bring to a boil; reduce heat and simmer 15 minutes.

Puree the soup until smooth using a hand blender or food processor. Gently reheat the soup to a simmer and add the orange zest, juice, chipotle puree and more stock to thin if necessary. Season with salt and cracked pepper. Simmer several minutes to blend the flavours and serve hot, garnished with toasted pumpkin seeds.

May also serve with toasted tortillas:

4 corn tortillas, yellow or blue

Slice each tortilla into long strips 1/4” thick. Toss gently with light coating oil, pinch salt and chili powder (optional). Spread strips out on a baking sheet & bake in 350 F. oven until crisp (5 min). Remove from oven & let cool until ready to serve.

Rebar, Modern Food Cookbook,

A. Alsterberg & W. Urbanowicz, pgs 134, 136