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:
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:
Sitting on a bench enjoying the dappled light of an ivy blanketed tree and moss covered ramparts:
Leaning in close to admire some of the smaller details of life, thriving in even the most unlikely of habitats:
Admiring the sun glowing on an old church wall:
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
Prep Time: 30 minutes to chop everything
Total Time: 2 hours
- 2 med. butternut squash, peeled, seeded and cut into 3/4″ cubes
- 4 med. sweet red peppers, sliced in half and seeded
- olive oil
- 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
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.