Kabocha Squash Soup with Roasted Red Pepper Puree
Yield: 6 servings

Red and orange colors pop out of the bowl to brighten any autumn potluck or family meal. Taste and presentation A+. Kabocha squash can be substituted with any of your favorite winter squashes.

SQUASH SOUP
1 tablespoon olive oil
1 yellow onion, rough chopped
4 generous cups peeled and cubed kabocha squash
2 small tart apples, cored and rough chopped
3 cloves garlic, rough chopped
4 cups chicken or vegetable stock
3/4 cups dry white wine
1 1/2 teaspoons dried tarragon
1 1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 tablespoon maple syrup

PEPPER PUREE
2 roasted red bell peppers (fresh or jarred)
3 tablespoons olive oil
1/2 teaspoon salt
pinch black pepper

GARNISH: toasted walnuts, cilantro and cracked pepper

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook 5-7 minutes, until soft and slightly browned. Add the squash, apple and garlic, and cook another 3 minutes.

Stir in the stock, wine and spices. Bring to a simmer and cook, uncovered, for 30 minutes, until the vegetables are soft.

In batches, puree the soup in a food processor or blender until smooth. Return to the pot; taste, adding a little more salt or wine to bring up the flavors.

For the pepper puree, place all ingredients in a food processor and blend until smooth.

Ladle the soup into bowls and spoon the puree over the top. Garnish with cilantro and walnuts. Sprinkle the top and sides of the bowls with the cracked pepper.