Squash & pepper soup with a sandwich
Toasted cheese and a bowl of soup is a classic dinner. This toasted cheese sandwich is made with bread from the Natural Ovens Bakery in Manitowoc, Wisconsin. If you’re familiar with their products you should try these new breads. The slice is larger and thicker, not quite as fibery and is perfect for sandwiches. I added sliced bell peppers from Vermont Valley CSA and the cheese is a mild cheddar from Grass Point Farms dairy.
The soup is a squash red pepper soup. Here’s the recipe:
1 small Delicato squash, peeled and cubed
1 small onion, diced
1 clove garlic, chopped
1 small red pepper, roasted on the flame, peeled and chopped
Saute all of the above in a saucier until the squash is tender. Add about 1 cup chicken stock and simmer for 5 minutes. Transfer this to the food processor bowl and puree it. Return the mixture puree to the pan and add about 1/2 cup orange juice. Season with cumin, chipotle, salt, and pepper.
This recipe made a small batch of soup but if you use larger amounts of the veggies just increase the liquids and spices and you’ll have a larger batch.
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