Friday, 7 September 2012

Roasted Red Kuri Soup, by Kira




My kitchen helper prepping tomatoes.





Roasted mixed heirloom tomatoes.




Roasted pepper and red kuri squash.




Fresh garden ingredients combined in a pot with water




Roasted Red Kuri Soup



Time to preserve summer.
This is a simple soup made with fresh veggies from our garden.
It is thick and creamy and would also make a great pasta sauce.

1 Red kuri squash
A mix of tomatoes about 4 cups
2 sweet peppers
2 large onions
1 medium bulb of garlic
oil for frying
water
salt
pepper


I roasted the squash, peppers and garlic at 365 until all was dark brown around the edges.
I followed this recipe for my tomatoes.
Once everthing is roasted, fry the onions with some oil in a large pot. Add the squash, peppers, tomatoes, and garlic. Fill with water. Simmer on the stove for about a half an our.
Blend in a blender until creamy. Add salt and pepper to taste.










1 comment: