Mike check this soup out, repost from the soup files this is really flavorful

[Guest guest]

Sometimes I cut & paste the recipe sometimes runs together. You can find this

in the soup file under hot soups.

 

" Roasted Squash, Garlic and Sage Soup " 5 lbs. of butternut squash (2

medium) 2 med. onions peeled and quartered 1/2 head of garlic, separated

into cloves (do not peel) 2 Tblspns. olive oil 2 tsps. cumin 2 tsps.

salt 1/2 tsps. black pepper 6 stems of fresh sage or 1 tsp. dried 48

ounces of vegetable broth 2 tsp. red wine vinegar or lemon juice Garnish

with spicy maple pepitas (recipe to follow) Preheat oven to 425 degrees and

place oven rack in middle of oven. Cut squash in half lengthwise and remove

seeds. Then cut in half widthwise. Place squash (skin side up), onions and

garlic in a single layer in a roasting pan or on a large baking sheet. Drizzle

vegetables with olive oil and use you hands to coat veggies well. Sprinkle cumin

over the inside of the squash flesh. Sprinkle salt, pepper and dried sage over

veggies and make sure to get the seasonings inside the squash flesh side. If

using fresh sage lay it around the veggies. Roast

30 minutes and take a spatula to turn veggies over and roast another 30 mins.

until squash is tender when pierced with a fork. When roasting is done,

transfer onions to blender or food processor and squeeze garlic out of the

cloves and into the blender and discard the skins. Scoop squash out of the

skin and add to blender along with any roasting juice from the pan (the juice

really adds flavor so a little water and rubbing with a fork will get more of

the juice and flavors from the pan). Blend all this until smooth. Transfer to

a soup pot and add the vegetable broth. Bring soup to a boil and turn to simmer

and stir in the vinegar or lemon juice, salt & pepper to taste. Spicy Maple

Pepitas to garnish These are Mexican pumpkin seeds and this recipe is

delicious not only as a soup garnish but a snack. I find pepitas at Whole

Foods, Trader Joes and also any Latin store should have them. 2 cups

pepitas 2 Tblspns. maple syrup 1 1/2 tsp. salt 1/2 tsp,

cayenne pepper Preheat oven to 425 degrees. Toss all ingredients in a bowl

until well mixed. Transfer to a parchment lined baking sheet (I used the

non-stick Reynolds foil. I never have parchment paper and it's not like you

even remember to buy it and when I try to find it I have no idea whwere the

store has it hidden). Pat seeds into a single layer. Toast until seeds are a

golden brown and aromatic about 10-15 mins. Let cool. Store in an airtight

container for up to a week. (Believe me they won't last that long...LOL )

 

 

Life is so hard; how can we be

anything but kind?

Source: Buddha's Life Instruction Book