2 or 3 summer squash
1 large onion
2 red bell peppers
3 large carrots
1 celery stalk
Garlic; to taste
Herbs de Provence
1 qt. chicken or vegetable stock
Olive oil; as required
Kosher Salt; to taste
Pepper; to taste
Fresh Rosemary or Lavendar
Sour Cream or Parmesan Cheese
Cut squash into large chunks.
Seed and cut red pepper.
Cut onion in half.
Place these ingredients into a roasting pan (uncovered) in a preheated oven at 400 degree F. and roast until a fork inserts easily into squash and peppers and onion looks slightly blackened.
When cool enough to touch, blackened peels should be easily removed.
Heat stock pot over medium heat and cover the bottom with olive oil.
Add chopped garlic and herbs de province.
Cook until garlic is translucent.
Add a heavy pinch of salt and 4-5 grinds of pepper (to taste).
Cut peeled onions, squash, and peppers and place into the stock pan with carrots, celery, oil and seasonings.
Add stock and simmer (covered) until the onions, red peppers and squash fall apart.
Puree with an immersion blender.
Add salt and pepper to taste (if needed).
Pour contents into a hollowed sugar pumpkin or sourdough round.
Garnish soup with rosemary or lavendar and serve with hearty bread for dipping.
Add a dollup of sour cream or sprinkle parmesan cheese onto soup for a good topping.
For a spicier flavor: replace Herbs de Province with Chinease Five Spice and cayenne pepper; or, rosemary, oregano and smoked paprika (to taste).
Busy Family Option: Skip the oven roasting and put everything in a slow cooker/Crockpot for 8 hours). Skip adding the olive oil since the garlic is not being sauteed and blend the soup just before serving.
Storage: Left-overs freeze nicely in a zippered plastic bag.
Soup pairs well with Hard Apple Cider or Champagne.