Do not underestimate the simplicity of this soup. Three ingredients I had waiting to be used in my kitchen, blended with vegetable broth became the ultimate autumnal soup.
1 red pepper, roasted (about 1 1/4 cup sliced) *
1 butternut squash, roasted **
1 entire head garlic, roasted *
3 cups (or more) vegetable broth
Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.
Garnish with cashew cream and fresh thyme.
*For an easy tute on how to roast red peppers and garlic, see here.
**To roast a squash: preheat oven to 350 °F. Slice squash in half, remove seeds, rub insides with a touch of salt and/or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
I was recently cleaning out my cabinets and discovered a treasure buried deep down underneath my twenty (and a half) cake pans…. my electric George Foreman grill! I rescued it from my sister last summer when she was holding a garage sale. I don’t think it is actually made by George Foreman.. err, his brand name, but it works mighty nice. Its extra big with a temperature control. Very fancy.
These types of grills are cheap and easy to come by (I bought our previous model at the drugstore for 7 dollars). They also make the best tofu ever. Seriously, I could eat my weight in tofu grilled on one of these things. Prior to seeing the magic these humble grills could perform on well drained tofu, I wasn’t a big fan of cooking it myself. Mostly a scramble here and there. But with the grill… anything is possible.
I have been happily serving my family various versions of grilled tofu almost every night since the grill’s re-discovery. This recipe is my favorite so far. Basil infused olive oil lends a spectacular flavor to this crispy and chewy tofu. Served along a melange of red peppers, mushrooms, and okra this tofu becomes part of a wonderfully fragrant and tasty meal.