A warming, filling and satisfying soup packed with B vitamins. Freeze leftovers in single servings for lunches or a quick dinner.
Serves 8
10 cups chicken or vegetable stock
3 lb Butternut squash
2 Red peppers, roasted and peeled
1 Garlic bulb
4 Tomatoes
3 Tbsp olive oil
2 tsp sea salt
1 Yellow onion, diced
2 Tbsp chili powder
1 tsp ground coriander
2 Tbsp minced sage
Zest and juice of 1 orange
¼ cup pumpkin seeds, toasted
Heat oven to 375˚F. Cut squash in half, lengthwise, scrape out the seeds and place cut side down on an oiled baking tray. Bake at 375˚F until a fork easily slides through the flesh (about 30 minutes). Cool and scoop out the soft flesh, set aside.
While baking the squash, separate garlic cloves and remove skins, cut tomatoes and peppers in half lengthwise. Toss the garlic, tomatoes and peppers with 2 tsp oil and ½ tsp salt. Place on a parchment-lined baking sheet and roast until the garlic is golden and tomato and pepper skins begin to char (about 20 minutes). Remove from oven and let cool.
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 another 5 minutes. Peel the tomatoes and peppers if desired, and roughly chop all the roasted vegetables. Add vegetables to the soup 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 soup to a simmer and add the orange zest, juice and more stock to thin if necessary. Season with salt and cracked pepper, garnish with toasted pumpkin seeds.
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