So, my MoFo Day 13 and 14 (today) are pretty much the same. I made soup and have been noshing on it since yesterday.

So here it is kittens, I present the “I roasted vegetables and puréed them” soup. I added toasted tempeh along a whole wheat pita and called it a meal:

It’s made from roasted butternut squash and roasted peppers.  I liked the soup, although I’m going to admit that it could use something.  But, since it was super easy to make, I’d totally make it again.  And here’s another lesson in Veganomics.  Whenever I make soup, I make enough to freeze a couple of bowls.  I buy the single serving bowls in the packaging isle (multiple brands make them these days) and freeze one or two bowls of each type of soup I make.  That way, I have a variety of soups that I can choose from when I don’t feel like cooking (or I’m between classes or whatever) and I haven’t spent an entire day cooking things up to freeze.  Perfect since I live in Ohio and it’s cold here more than it’s warm.

So here’s how I did it:

Roasted Butternut and Pepper Soup

• 1 lg butternut squash
• 1 med to lg red pepper
• 1 med to lg green pepper
• 1 med to lg yellow pepper (if you don’t have access to a yellow just use another red)
• 1 small white onion or 1/2 large white onion
• 1 1/2 – 2 cups soymilk (or other non-dairy drink)
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1/2 teaspoon black pepper
• dash of hot sauce (I like it spicy)
• salt to taste

Roast the butternut squash in an oven that had been preheated to 375 degrees.  I like to roast mine whole and uncut, on a cookie sheet (or glass pie pan) that has been covered in foil.  Test using the fork method (stick it in to see if it’s soft).  Then turn the oven to broil.  In a separate pie pan (or cookie sheet), roast the 3 peppers.  Make sure to turn them often, you want the outsides blackened (since that makes it yummy on the inside) but you don’t want to over cook.  Once done, remove and let cool.

Here’s what my peppers looked like:

Once fully cooled (Seriously, you’re gonna want to wait till those suckers cool.  Unless you have fingers of steel, then by all means, clean away.  Otherwise, if you like your fingers to not be burned, wait till cool.) start to clean the butternut squash.  Start by cutting in half, then use a spoon to scrape out all the seedy junk.  It’ll be a cinch since the squash is cooked.  You could probably do this before you cook it as well, but I find it easier to do after it’s soft.  Once the seeds are removed, scrape the meat of the squash into a food processor.  Process using a little bit of the soymilk until smooth.  Put into soup pot once done.  Turn the burner to low.

Now for the peppers.  The blackened skins of the peppers need to be removed.  Gently take a knife and scrape it off and discard.  Trust me, you don’t want to eat it.  It’s not tasty.  Once the skins are removed, remove the seeds and stem.  Throw into the food processor and whirl away (add soymilk if necessary to get smooth).  Add to soup pot.

Add the onion and garlic and any remaining soymilk to the food processor and process until smooth.  Add to the pot, along with the olive oil.  Add spice mix and stir until blended.  Simmer for 20 minutes.  Then enjoy!