It is most definitely soup weather and nothing warms me up better after a long run than a nice bowl of rich and creamy Roasted Red Pepper and Acorn Squash Soup. It tastes like comfort and packs a serious nutrient punch. It is easy and fairly quick to make especially if you have chicken or veggie broth on hand. I prefer to make my own broth and roast my own peppers, but you can use store bought if you are strapped for time.
1 Acorn Squash
4 Red Bell Peppers
2 Cups Broth
2 tbs Olive Oil
1 tsp Salt
1 tbsp Rotisserie Seasoning (any rotisserie chicken seasoning will do)
1 tbsp Marjoram
1 tbsp Basil
Dash of Cayenne (optional)
Dash of Cumin
Preheat the oven to 350 degrees, peel and cut Acorn Squash into a few pieces, coat with olive oil, rotisserie seasoning, and salt and bake for 25 minutes or until tender.
In the mean time, roast peppers on the hot grill until the skin blisters and chars. Put the peppers into a large bowl and cover with aluminum foil. Allow to rest for 10-15 minutes.
After the peppers have rested, peel the skin (it should come off pretty easily) and take out the seeds. Cut the peppers into small strips.
In a medium sized pot, combine the remaining spices and 2 cups of broth. Add the squash and the peppers and simmer for 10 minutes to combine the flavors. Allow the soup to cool and blend in a blender until silky smooth or use an immersion blender to do the same.
Garnish with your choice of toppings and enjoy!