Squash, Potato, and Red Pepper Soup by Aidann Greenwolfe

[Dept of PMM Artists & things]

Squash, Potato, and Red Pepper Soup

 

1 - 3 lb Winter Squash (a smooth variety such as Sugar Pumpkin, Butternut, Acorn, or any other) peeled and cubed into 2 inch pieces.

4-5 large Russet Potatoes, peeled and cubed into 2 inch pieces

1T butter

1 T Olive oil

1 large Yellow Onion, coarsely chopped

3 cloves garlic, minced

3 Bay Leaves

Salt and pepper to taste

1 tsp. Garam Masala (North India spice blend)

64 oz Chicken or Vegetable Stock (8 cups)

3-4 Roasted Red Pepper halves, chopped  (may used canned or jarred)

Dollops of Sour Cream

Parsley, coarsely chopped

 

* Melt the Butter and Olive Oil at medium-high heat in a Large Stock Pot. Add the Onion and saute until golden, 8-10 min. Add Garlic and cook 2 minutes more. Add Bay Leaves, Salt and Pepper, and Garam Masala, cook for 1 minute until fragrant. Add the Stock, Potatoes,and Squash, bring to a boil on high heat. Turn heat to medium-low to simmer for 20-30 minutes. Add the Roasted Red Pepper the last 10 minutes of simmering.When Potatoes and Squash are fork-tender, Take the pot off the heat and remove the Bay Leaves. In a food processor or Blender, puree small batches of soup and return to pot. Heat to a simmer then season with salt and pepper to taste.Ladle into individual bowls and add a dollop of Sour Cream and chopped Parsley to garnish.  Serve with a savory sandwich or crusty bread.