I am SO excited to share this post with you and I am SO excited to finally be back blogging again. Without SRC and What’s Baking, I don’t think my blog would have seen a post this month. I needed some inspiration to get back at it. Thankfully, I got exactly what I needed and more.
You see, my SRC assigned-blog was a little taste of home, which is always what the doctor orders. I was so thrilled to receive the blog Gastronomical Sovereignty and it was literally a little message for me to keep at it. You see, Kristy, the girl behind this FABULOUS blog is from Victoria, BC. I’m pretty sure by now you know all know that I was born and raised in BC (and miss it every day), so getting Kristy’s blog was like receiving a little ‘virtual hug’ from home, not to mention an insane amount of “must-make” recipes too! A few more little fun facts about Krsity and I’s Victoria connection: I was married not so far from where she lives, my Grandparents lived in Victoria during my childhood and I visited there often, CH’s Grandmother had a place right on the Harbour in Victoria and my best friend (“HI BART”!!) currently lives in Victoria (and don’t worry Kirsty – I emailed her all of your restaurant reviews!).
Anyways, I will try not to go on, and on, but Kristy has a seriously awesome blog and a great style of writing, that left me smiling and chuckling many times (not to mention drooling!). I read her blog from start to finish the day I received the assignment, and then went back many more times to try and decide on a recipe to make. It was SO tough trying to decide, so I opened my shortlist in separate tabs, and handed it over to CH to decide. I couldn’t decide between the following: Bison Burgers, Seared Duck with Cherry Sauce, Patatas Bravas, Curried Butternut Squash & Roasted Orange Pepper Soup, Creamy Coconut Basmati Rice, Strawberry Short Cake (in Mason Jars!!!!), and Gnocchi From Scratch. Just to prove how indecisive I was, check-out this picture:
So, by the title of this post you can guess what recipe CH chose: Curried Butternut Squash & Roasted Orange Pepper Soup, and it was for no other reason than the simple fact we picked up a beautiful butternut squash this morning at the market and he deemed this the recipe because of that – how’s that for excitement, lol. In any event, you can bet your bottom that the other recipes above will be featured on here in the very near future – not to mention this soup again (it was delicious and I can’t wait for work lunches this week – yay leftovers!).
So, I should probably get to the recipe now…but let me just say it’s good to be back and thank you for sticking with me. Kristy – thank you for an amazing blog, for the inspiration to get back at it, and most of all for the little taste of home that I was missing so desperately.
Curried Butternut Squash & Roasted Orange Pepper Soup
Yield: About 10 cups of soup
Prep Time: 20 minutes
Cook Time: 1hr and 20 minutes (45 – 55 minutes for roasting – half an hour for the rest)
- 1 Small Butternut Squash, cut in half and de-seeded
- 2 Orange (or red or yellow) Bell Peppers
- 2 Medium Onion, quartered
- 2 Heads of Garlic
- 2 TBSP Fresh Ginger, peeled & finely grated
- 4 Cups Chicken or Veggie Stock
- 1 TBSP Dried Rosemary, finely chopped
- 1/2 tsp Dried Thyme
- 1 TBSP Red Curry Powder (or Madras Curry Paste – what I used)
- 1 – 2 tsp Cayenne Pepper
- Extra Virgin Olive Oil
Pre-heat your oven to 375 degrees F.
Chop the tops of the garlic off to expose the bulbs. Place on a piece of tin foil, drizzle with olive oil, sprinkle with S & P and then top with the rosemary. Roll up in the foil tightly and set aside.
Place the squash cut side down in a roasting pan (or baking sheet) along with the whole peppers, onion, thyme, a generous dash of S&P and a couple TBSP of EVOO. Mix well to combine. Toss the foiled garlic onto the roasting pan. Place in the oven and roast 50 – 60 minutes or until everything is fork tender.