1Cut butternut in half, take out the seeds. Slice yellow pepper in thick slices.
2Have oven set at 375 F
3Oil each half of butternut squash with olive oil. Place in a pyrex dish face down along with the sliced yellow pepper. Add about 1 1/2 cup of water in the fish. Cover with foil. Bake for about 1 hour or until squash is soft.
4While squash is cooked, fry bacon. Set aside. Remove bacon fat from pan. Add a bit of olive oil to pan, fry chopped serrano peppers. Remove from pan and set aside..
5In a large casserole add 3 tablespoons of olive oil, and curry, Fry curry for about a minute making sure it doesn’t burn.
6Add vegetables to casserole, chopped celery, carrot, shallots and onions and cook for about 5 minutes. Make sure vegies don’t burn. Once done set aside.
7Once the squash and yellow pepper is cooked, scoop out the squash and add to casserole with the yellow pepper.
8Add vegetable broth. Cook on simmer for about an hour.
9Add cream and simmer until everything is heated through.
10Remove casserole from stove. Put soup through the blender.
11Replace in casserole add salt and pepper and heat up again.
12To serve heat up bacon (cut in bits) and serrano peppers. Top soup with bacon and peppers.
Making a great fall soup doesn't have to involve endless squash-chopping and -peeling or hours of simmering. In this video recipe, Christine Gallary of the CHOW Test Kitchen lets the oven do most of the work in prepping the squash for our delicious Easy Roasted Butternut Squash Soup.
This easy slow cooker soup blends butternut squash, bell pepper, and carrots for deep natural sweetness. Blended until smooth and creamy, it's garnished with crispy cumin-roasted chickpeas for a nice textural contrast and a little extra heft. Get the recipe.