It’s time to talk turkey! Host Elizabeth Barbone walks you through making gluten-free stuffing, gravy, and green bean casserole. Then Suzanne Mangini joins Cook Bliss to share her family’s Thanksgiving traditions. Plus, she shares a recipe for roasted squash and red pepper soup.
Roasted Butternut Squash and Red Pepper Soup
- ½ butternut squash
- 2 Red peppers ( you can use jarred roasted peppers to save time)
- 1 Large onion, chopped
- 2 cloves garlic, whole
- 2 Stalks celery
- 1 Carrot
- Chicken or vegetable stock, approx. 4 cups
- 1 cup of heavy cream, optional
- salt & pepper to taste
- freshly grated nutmeg, if desired
- Calvados or another apple brandy (if desired)
- Scrape seeds and strings from squash , brush with oil, place skin-side up on grill (or oven-roast on baking sheet at 350 degrees) just until tender. Roast red peppers (when cool, seed and skin). Scrape off any black grill marks on squash. Rough chop squash and peppers; place in large stockpot with onion, garlic, celery stalks and carrot. Cover ingredients with chicken or vegetable stock. Cover and cook just until the veggies are tender. Turn off the heat and let cool to room temperature. Puree in blender or food processor (or use an immersion blender) and return to pot. (Can make one day ahead until the next step. Refrigerate). Just before serving, reheat on low to serving temperature. Add a generous splash of Calvados, if desired. Add cream, if using, and bring to serving temperature once again. Season with salt and pepper to taste. Add nutmeg, if using, to taste. Serve immediately.
- Note: I usually quadruple this to feed 20 or so, with leftovers.
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