Three Springs Farm

2 pounds butternut squash, halved and seeded

2 pounds red peppers

1 pound tomatoes

¼ cup packed basil

4-5 cloves garlic, minced

4-5 cups vegetable broth

½ tsp. cayenne pepper

1 tsp. salt (more to taste)

In a medium pot, steam the squash in one inch of water for 10-15 minutes or until tender.  When done, let the squash cool and then scoop out the insides.  Place in a large pot, and mash until smooth.  Meanwhile, place the red peppers whole on a baking sheet in the broiler for 5-7 minutes, or until roasted on one side.  Remove the peppers from the broiler, cool, and seed and peel the peppers (you will only be able to peel one side).  Place the peppers, tomatoes, and basil in a food processor, and puree until smooth.  Add to the squash, add in the broth, garlic, and salt.  Bring to a boil, and gently simmer for 10 minutes.  Remove from heat and serve with a dollop of sour cream.

© Emily Oakley 2010