Butternut & Red Pepper Soup

by Jenn on October 19, 2011

in Diabetic Friendly,Gluten Free,Meats,Photography,Soups

Butternut & Red Pepper Soup

Today I am empty.

I am completely empty of words for you today. So, instead of my usual ramblings I present to you images.   Little details, big details, things that have made me happy and filled with joy lately.

Like this soup.  This omg amazing flavorful rich bright colorful well you just have to make it and taste it for yourself soup.

Sometimes it’s the little experiences in life that bring so much pleasure.

Like standing on a mountaintop making friends with another landscape photographer, and literally feeling on top of the world high above the clouds:

Autumn in the Alps

Catching dew drops in the afternoon sunlight, amazed that they survived the whole day in the shade until this one moment to glisten in the yellowed glow:

Waterdroplets

Sitting on a bench enjoying the dappled light of an ivy blanketed tree and moss covered ramparts:

Gruyères

Leaning in close to admire some of the smaller details of life, thriving in even the most unlikely of habitats:

Wall

Admiring the sun glowing on an old church wall:

Eglise de Gruyères

But what always brings me happiness is getting to share meals with those I love.  My parents came to visit the past couple weeks, and I made them this soup.  Because cooking and eating with family/friends is just as much an act of love as it is an act of happiness.

I hope you enjoy this soup, and more importantly, I hope you are able to share with someone you care about :)

**On a side note, but to mention another event that has occurred that makes me happy, have you checked out the launch of the latest gluten free website?? Stuffed Pepper is a place to view/contribute recipes, articles, restaurant reviews and more – a great new up and coming hub of gluten free awesomeness! I may have contributed an article about food photography 😉

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Butternut and Red Pepper Soup

Prep Time: 30 minutes to chop everything
Total Time: 2 hours

Ingredients:

  • 2 med. butternut squash, peeled, seeded and cut into 3/4″ cubes
  • 4 med. sweet red peppers, sliced in half and seeded
  • olive oil
  • salt
  • 250g (1/2 lb) saucisson vaudois or other mild smoked sausage of your choice, cut into small bite size pieces (about 1/2″ diameter).*
  • 1L (4 cups) vegetable broth
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • salt & pepper to taste
  • crème fraiche (or sour cream makes a decent substitute)
  • chives for garnish, chopped

*to be vegetarian, omit sausage

Directions:

1. Preheat an oven to 160C (325F).  Spread out diced squash on a baking sheet (you may need a couple) and drizzle olive oil and sprinkle salt on top.  Roast in the oven until squash is tender and remove when ready, about an hour.  Do the same for the red pepper halves, lying them skin side up on a baking sheet, drizzling with olive oil and sprinkling with salt.  Roast them in the oven until tender, usually they will be quite fragrant by this point too.
2. While the veggies are roasting, fry up the sausage in a pan and then drain off the excess fat.
3. When the red peppers are ready, immediately place them in a bowl and cover with a lid or plastic wrap and let sit about 10 minutes to cool a little.  Trapping the moisture is critical.  This makes it possible to take the skins off.  After about 10 minutes or so, remove the cover and peel off the skins.
4. Purée the squash and roasted peppers together – this can be done in a food processor, or in a pot with a bit of the vegetable broth and an immersion blender.
5. Once puréed, add the veggies to a pot if you didn’t already in the puréeing process.  Add the rest of the broth (about 1/2 cup at a time, you may prefer more or less broth depending on how thick/thin you like your soup), the ginger, nutmeg.  Mix together well so that the liquid and vegetables are well incorporated.  Add the cooked sausage at this point too.
6. Bring the soup to a boil, and then simmer about 15-20 minutes to let the flavors meld together.  Add salt/pepper to taste.  You may not need any depending on how salty/flavored your sausage was and how much you added when roasting the vegetables, so taste first.
7.  Serve in bowls with a dollop of crème fraiche and some chives.

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{ 61 comments }

Heather @Gluten-Free Cat October 19, 2011 at 11:17 pm

Your emptiness is my inspiration. Thank you. <3

Jenn October 20, 2011 at 8:16 am

Thanks!

Rosa October 19, 2011 at 11:36 pm

Great landscape photography and a delightful soup! That veggies combo is one of my favorite…

Cheers,

Rosa

Jenn October 20, 2011 at 8:17 am

Thanks Rosa!

Heidi @foodiecrush October 20, 2011 at 2:47 am

That mountain peak is just too much! Wow. Love the visual tour and so interested to try butternut squash with red peppers. Never thought of that before, so thank you.

Jenn October 20, 2011 at 8:17 am

Thanks so much! I really enjoy the combination of red peppers with squash, and love the color they bring as well.

Terris@ Free Eats October 20, 2011 at 5:47 am

I can’t figure out what to ooh and ahhh over more….the soup or the photography. That gorgeous series of photos is inspiring and the soup looks like it is bursting with flavor.

Jenn October 20, 2011 at 8:17 am

Oh thanks!!

meeta October 20, 2011 at 8:38 am

One cannot be full of words all the time. I know I am not … so a quite moment enjoying your images and soup is all one needs today.

Jenn October 20, 2011 at 6:07 pm

Thanks Meeta!

Lana @ Never Enough Thyme October 20, 2011 at 2:19 pm

Beautiful images. Beautiful recipe. Beautiful post.

Jenn October 20, 2011 at 6:08 pm

Thanks Lana!

Lauren October 20, 2011 at 3:54 pm

Perfect for trying out my new immersion blender! Thanks!

Jenn October 20, 2011 at 6:08 pm

great! let me know how it goes :)

David @ Frenchie and the Yankee October 20, 2011 at 5:25 pm

This looks absolutely delicious. Your photos are stunning. I love the idea of the soup and will definitely bookmark it. Thank you!

Jenn October 20, 2011 at 6:08 pm

Thanks so much David!

Fuji Mama October 20, 2011 at 6:21 pm

This post is full of sunshine! You fill us up with beautiful images and then that soup! Swoon!! Thanks for the smiles today.

Jenn October 20, 2011 at 7:24 pm

Aww thanks Rachael!

SMITH BITES October 20, 2011 at 6:49 pm

sometimes images are all we need Jenn – beautiful soup, beautiful pics!!

Jenn October 20, 2011 at 7:23 pm

Thanks so much Debra!

Simone October 20, 2011 at 7:19 pm

Such beautiful photos again Jenn! You keep on amazing me! I love the look of this soup as well so keeping that for later!

Jenn October 20, 2011 at 7:22 pm

Thanks Simone!

Maria October 20, 2011 at 7:45 pm

Gorgeous soup!

Jenn October 20, 2011 at 7:51 pm

Thanks Maria!

Maris Callahan October 20, 2011 at 11:55 pm

Gorgeous photos! I bet this soup would be so good on a cold, rainy day like today in Chicago!

Jenn October 21, 2011 at 7:29 pm

Thank you so much!

foodwanderings October 21, 2011 at 3:32 am

Hi Jenn, Love how vibrant the soup looks and always love your snapshots of Europe and picture perfect scenery!

Jenn October 21, 2011 at 7:29 pm

Thanks :)

InTolerantChef October 21, 2011 at 6:56 am

There’s nothing quite like cooking for your family, you can infuse it with love. I’m sure it has a flavour.

Jenn October 21, 2011 at 7:29 pm

Thanks, I definitely agree :)

Marylouise October 21, 2011 at 3:39 pm

Your pictures are so beautiful!! Glad I found your blog today. This soup sounds yummy!

Jenn October 21, 2011 at 7:30 pm

Thank you so much, I hope you enjoy!

Squash Blossom Babies October 21, 2011 at 4:06 pm

Ooohhh this looks great. I have an acorn squash and I might try this with that. Thanks for the inspiration!

Jenn October 21, 2011 at 7:30 pm

I bet it would be equally lovely with acorn squash!

Bree October 21, 2011 at 4:09 pm

I would like that soup for lunch today! Great pics too.

Jenn October 21, 2011 at 7:31 pm

Thank you :)

Brianb October 21, 2011 at 5:56 pm

I love your pictures and words equally, so i’m thrilled no matter what. Lovely post and recipe, darling!

Jenn October 21, 2011 at 7:31 pm

Thanks Brian!

Heather | Farmgirl Gourmet October 21, 2011 at 7:07 pm

Gorgeous Jenn! The soup looks fantastic (as usual) and the photos are just amazing.

Jenn October 21, 2011 at 7:31 pm

Thanks Heather!

roz October 21, 2011 at 11:27 pm

No need for words every minute of the day. Sometimes less words are more powerful anyway. Super recipe that truly needs no words! Now following you. I’ve started a ‘sister blog’ on wordpress and have no followers yet. I guess it just takes time. Would love it if you could stop by and follow back. I’d apppreciate it!

Jenn October 22, 2011 at 2:43 pm

Thank you !

Nashira at Plateful October 22, 2011 at 1:20 pm

Would love to sip into this soup now–looks so colorful! All the pictures are beautiful, but especially loved the last two :)

Jenn October 22, 2011 at 2:44 pm

Thanks so much Nashira!

Tickled Red October 22, 2011 at 9:44 pm

I just love all of your photos, the soups lovely as well ;). I can’t wait to give it a try.

Jenn October 26, 2011 at 8:53 pm

Thanks!!

Nancy@acommunaltable October 25, 2011 at 5:14 am

Your photos in this post are gorgeous and definitely speak for themselves! How wonderful to have a visit from family!! I have never thought of pairing red peppers and butternut squash and now wonder why!! Can’t wait to try this soup!!

Jenn October 26, 2011 at 8:54 pm

Thanks Nancy!

Amber Ellen October 25, 2011 at 10:14 pm

Wow, that soup looks amazing! I always love seeing your photos, lately your landscapes have been taking my breath away! Great captures, Jenn :)

Jenn October 26, 2011 at 8:54 pm

awww thanks!!

Sylvie @ Gourmande in the Kitchen October 27, 2011 at 8:40 am

I never cease to be amazed at what a beautiful place you live in and you capture that beauty so well!

Jenn November 2, 2011 at 11:06 pm

Thanks Sylvie!

Biana | Simple and Tasty Recipes October 28, 2011 at 9:08 pm

This soup looks great!

And the pictures look gorgeous as well.

Jenn November 2, 2011 at 11:06 pm

Thanks! :)

Nirvana October 30, 2011 at 4:22 am

Fantastic recipe. Its snowing this weekend (eek!) so am seriously considering making this in the morning. May make a veggie version of it though.

Jenn November 2, 2011 at 11:06 pm

Thanks! I think a veggie version would taste just wonderful too.

Lora @cakeduchess October 31, 2011 at 1:50 am

Such lovely images. Am smitten by the church wall photo. Your soup is gorgeous and perfect for these cooler days that have arrived here in the States. xo

Jenn November 2, 2011 at 11:07 pm

Aww thanks!!

Barbara | Creative Culinary November 2, 2011 at 4:04 am

For many years I would not even pick up a red pepper. It was related to that horrid green thing and I never gave it a chance. the I had a dish with them in it several years and it was good….and I was surprised!

So now I know…and welcome new recipes using them; this looks wonderful!

Jenn November 2, 2011 at 11:07 pm

Thanks Barbara – yes, red peppers are delicious :)

samuel March 16, 2012 at 7:39 pm

yummy

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