Spicy Butternut Squash and Vegetables
Ingredients
2 tsp olive oil
1 medium onion, chopped
2 clove garlic, minced
1 carrot, cut into thin half-circles
1 celery stalk, thinly sliced
1 SMALL ghost pepper or serrano minced (sub 1/2tsp chili flakes if no peppers)
1/2 tsp dried thyme
1/4 tsp salt
1 tbsp tomato paste
3/4 lb. butternut squash (about 2 1/2 cups)
1/2 lb. cauliflower (about 2 cups)
1 3/4 cups vegetable broth
1 3/4 cups water
2 bay leaves
1/4 cup pumkin seeds
1/4 cup minced Italian parsley
Salt and pepper, to taste
Directions
Heat olive oil in a large saucepan set over medium heat.
Add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
Add the garlic, carrots, celery, thyme and salt. Cook until the vegetables are tender, about 5 minutes.
Stir in the tomato paste and cook for one additional minute.
Stir in the butternut squash, cauliflower, vegetable broth, water and bay leaves.
Add about 3/4 of the ghost pepper - wait about 15 minutes and taste before adding more spice!
Bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 to 20 minutes.
Let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. Puree until almost smooth, then stir the mixture back into the soup.
Stir in the parsley, pumpkin seeds, add salt and pepper (if desired) and serve.