The Season for Soup

Here are two of my favorite fall soups. These have a bit of spice in them to keep you warm.

Roasted Red Pepper and Tomato Soup (a conglomeration of recipes I found online)
olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
6 large tomatoes, chopped
1 1/2 teaspoons thyme
2 teaspoons paprika
1/8 teaspoon sugar
4 cups chicken broth
salt and pepper
cayenne pepper
dash of hot sauce
sour cream

Rub oil on peppers and broil till blackened, turning to get all sides. Let rest 15 minutes; peel and dice. Heat olive oil in stockpot. Saute onion and garlic. Then add tomatoes, peppers, thyme, paprika, sugar, chicken stock, salt, pepper, cayenne pepper, and hot sauce. Simmer about 30 minutes. Puree soup with immersion blender if you have one (less messy), or in regular blender or food processor (in batches). Mix in sour cream to taste and serve.


Butternut Squash Bisque (Better Homes and Gardens)
2 1/2 - 3 pound butternut squash
1/4 cup butter
1 medium onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 large gala apples, peeled, cored, and chopped
48 oz chicken broth
1 cup apple juice
2 canned chipotle peppers in adobo sauce, chopped
1/2 cup sour cream
3 oz cheddar or gouda cheese, shredded

Peel, seed, and cube squash. In stockpot, melt butter. Add squash, onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or so. Add apples, broth, juice, and peppers. Bring to boil; reduce heat. Cover and simmer 25 minutes or until veggies are tender. Puree in pot with immersion blender, or transfer (in batches) to regular blender or food processor. Return to stockpot; add sour cream and cheese. Stir till melted and serve.