butternut squash soup

1 medium butternut squash
1 medium jewel yam
1 large red pepper
2 stalks celery
2-3 medium cloves garlic
1 yellow onion
2 T rosemary, 1 T thyme, 3/4 t salt and fresh pepper to taste
fresh cranberries for garnish

Ask grocer to chop butternut squash in half lengthwise before you purchase – it’s hard, and this really helps. Scoop out seeds from bulb end, then place grocer’s flat side down on cutting board. Slice into thick one inch slices. Pare or cut off rind. Then chop into thick one inch cube pieces. You want 5-7 cups of squash. Then slice yams into thick one inch slices, then cube. Coarsely chop red pepper. Your goal is for all to be about the same size for roasting. Pour 2-3 T olive oil onto roasting pan, spread it evenly, then place chopped squash, yam and red pepper evenly in flat layer. Generously sprinkle rosemary and thyme on top. Add peeled whole garlic. Roast at 375 for 15 minutes, stir/flip peppers. Roast for another 5-10 minutes, checking peppers which will finish first. Remove peppers when done, continue to stir and check yam and squash with fork test every 5-10 minutes. Total roasting time about 30-40 minutes.

In large soup pot, saute chopped onion. Add chopped celery, 1 cup dissolved vegetable bouillon. Add roasted vegetables, stir, then add 5-6 cups water. Stir and simmer about 10 minutes. Either allow to cool or fill blender less than half full, then blend all to smooth consistency. Return to soup pot. Serve topped with large handful of fresh raw cranberries added just before heating to eat. Fabulous served with toasted dill rye bread and chevre cheese, a spinach salad with walnuts and satsumas.


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