Smoky Squash and Red Pepper Soup

By Dolphl1970

Ingredients

• 2 medium onions, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3/4 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon coriander
• 6 cups vegetable stock
• 4 acorn squash, roasted OR 1 butternut squash, roasted
• 2 red bell peppers, roasted
• 1 (14-ounce) can light coconut milk
• 1-1/2 teaspoons tarragon
• Salt, to taste
• Pepper, to taste
• Squeeze of lemon juice, to taste
• Dash mesquite (optional)

Preparation

Step 1

1. In a large soup pot, cook the onions in olive oil until onion is translucent. Add garlic; saute 1 minute. Add cumin, red pepper flakes, and coriander; saute 1 minute.

2. Add vegetable stock, squash, and red bell pepper to pot; simmer for 15 to 20 minutes.

3. Add coconut milk, tarragon, salt, and pepper; simmer for 10 minutes.

4. Squeeze in lemon juice and add mesquite, if desired. Blend in blender or with a hand blender (way easier!).

Source of recipe: I miss old smoky! I have loved smoked salmon on bagels for as long as I can remember. Now I'm always striving for that ever sweet smoky flavour in my vegan cooking. I came up with this soup and it is delicious! Cumin lends to squash very well and it is what gives this soup the "smokiness" factor. I wonder if putting a dash of mesquite (liquid smoke) would make it even smokier, I put it on the ingredient list as an option, I haven't tried it, but you are welcome to give it a try. My favourite part of this soup is that it's the best orange colour ever! The pictures don't do it justice seriously!

Makes: 1 large pot of soup, Preparation time: 20 minutes, Cooking time: 40 minutes