So let the saga continue...
The other half of the butternut squash that was roasted last week with all the nutty, cheesy goodness, well, I had a plan to that as well.
This smooth, tasty vegetable soup has taken so many forms over the years in my kitchen, but in and all of them, it is a fast favorite, that I even crave for at times.
It has the full flavor of all the veggies, it has the kick from the peppered cream cheese, and it has the depth of the flavor from the chili pepper, just be aware, if you purée the chili pepper with the rest of the ingredient, it will be HOT. So, if you are not prepared for that, boil the chili whole with the rest of the vegetables, and then remove it before you purée the soup and add the cream cheese. I added some chopped, roasted pine nuts with thyme on top of the soup, and served with wholewheat, oven fresh scones.
I hope you enjoy the soup, the season, and the holidays upon us. Till next time,
PEPPERY VEGETABLE SOUP
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