This summer I received a message from GT Cosita, that she was coming out to Vermont in October.
What the what? How fun!
And it was.
She was on a short vacation schedule, so we only got to spend a few hours together, but it was lovely. Bonus: We hit the farmers market in my town.
Because we both write Recipe Sunday, we decided to pick an ingredient together and then come up with a recipe for it.
Sadly, there weren’t a lot of food vendors left, however my “Hot Pepper Lady” was there.
Slight back story: Dried chili flakes are expensive at the store, so every year at the farmers market I buy a ton of hot peppers and dry them for my own chili flakes. Two dollars, and I’m stocked for the year. And my “Hot Pepper Lady” has the prettiest peppers you can find.
Also, delicata squash.
So, GT suggested a delicata squash soup, and Mr. Cosita picked out hot peppers to add some heat.
But when I got home, I had a brain cramp. I had no idea how hot the peppers are. My “Hot Pepper Lady” hadn’t offered us her usual full run down on spice levels between the peppers. I didn’t blame her though, it was the second-to-last farmers market of the season, and vendors are punch drunk with exhaustion. Also, we were all giggly and photo taking in front of the booth. She wouldn’t have stood a chance on imparting information with GT, Mr. GT, and myself cross talking and laughing over each other, in that way you do when you know you only have a couple of hours to hang out.
So, instead of trying something swifty like sampling all of them, I decided to roast the prettiest peppers in the batch, and then turn them into chili oil.
Pretty hot peppers, check. Amazing delicata squash, check. Fun with new friends, check.
A delicious fall soup, check.
Roasted Delicata Squash Soup with Chili Oil
Serves 4.
Soup Ingredients:
- 1 delicata squash
- 1 tablespoon olive oil, divided
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 large red onion, chopped
- ½ teaspoon kosher salt
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon cumin
Chili Oil Ingredients:
- 2 hot peppers, halved (jalapeno, habanero, cayenne, chipotle, etc.)
- 2 tablespoons olive oil, divided
- ½ teaspoon kosher salt
Instructions:
Preheat oven to 350 degrees.
Halve the squash, and remove the seeds. (A grapefruit spoon is perfect for de-seeding.) Place the squash in a roasting pan and drizzle with 2 teaspoons of olive oil.
Bake for 25-30 minutes, or until fork tender.
In a medium saucepan, saute the carrots, celery and onion together over medium heat with remaining olive oil and salt. When the vegetables are softened, about 8-10 minutes, add the broth, bay leaf and cumin. Remove the flesh of the roasted squash with a large spoon and add to the soup. Reduce heat to low, and simmer for 10 minutes.
Turn heat off and let cool for 10 minutes.
Place peppers in a small roasting pan and drizzle with 1 teaspoon of olive oil. Bake until softened, about 10 minutes. Place the peppers in a blender with remaining olive oil and salt. Process until smooth.
Pour cooled soup into a blender and process to desired consistency.
Serve soup topped with chili oil.
(Photos by Launie K., Post is a GT/SHM brainchild)
