Cold Weather Comfort: Butternut Squash & Red Pepper Soup

When talking about food, any food, balance is key. Too sweet, too sour, too rich or too spicy are all complaints nobody who prepares food wants to hear. Striking a perfect balance is more than difficult, but when balance is achieved the dish is more than rewarding.

Some days it may not feel like it however the shift towards winter has begun, if nowhere other than our kitchens. As the weather cools our plates and bowls begin a slow shift to heartier meals and usually, the warmer the better. Starches and dairy begins to play a larger role as lighter fare such as spinach or iceberg lettuce salads slowly begin to disappear. This filling, flavourful favourite of mine is one that clearly signals a cold weather shift.

We seem to be on a bit of a soup kick as of late, and why fix what is not broken. Butternut squash combines beautifully with red peppers and cream in this cold weather warmer that is sure to keep your internal engine burning.   Anything sweet plays well with savoury foods. The healthy sweetness of red peppers meets the savoury nature of butternut squash. Adding some cream and a light sprinkling of salt this dish comes together in great harmony.

Recipe:

6 cups cubed butternut squash

3 cups chopped red pepper.

2 cups water

11/2 cups 10% cream

3 Tbsp. salt.

Directions:

Combine water, red pepper and butternut squash in a large pot and cook until squash is tender, strain.

Add cream and salt.

Purée ingredients using an immersion blender.

Serve.

As the mercury begins to drop do not forget this recipe. After you have tried this satisfying recipe for yourself there may be a few slight variations to make it your own, however a version of this will stay in your personal recipe box for some time. When out shopping in the produce aisle pick up the two key ingredients in this recipe and cook up a batch this weekend!