ROASTED CHAYOTE, ACORN SQUASH WITH YELLOW WAX PEPPER SOUP
This is a spicy soup and I love the combination of these ingredients. squash, baby carrots and yellow wax peppers. Yellow wax peppers are hotter in flavor than the look alike banana peppers. They have a robust medium to hot flavor. Chayote squash is similar to zucchini in flavor and has a versatile mild sweet flavor. Between the acorn and chayote squash and the baby carrots and peppers this soup is a bowl of nutrition in its spicy fun flavor. Enjoy!
Ingredients:
1 Acorn Squash
3 Chayote Squash
4 yellow peppers (less if you don't like it to hot)
15-18 baby carrots or 2-3 regular size
1 whole garlic bulb
2 cups spinach
1 small bunch cilantro-optional
romano cheese-optional
Salt, Black Pepper,
Ground Turmeric 2 T
Cut squash and peppers in half and remove seeds. Use a spoon for the acorn seed removal. Chop tops off of carrots and garlic bulb. Put all veggies in a roasting pan. Sprinkle olive oil and salt, pepper and turmeric over vegetables. Roast in oven at 425 for 50 minutes.
Put acorn and chayote tops, carrot tops, yellow pepper seeds/tops and tops of garlic bulbs in a pot and cover with 7 cups of water. Add a dash of salt, pepper and turmeric and bring to a boil. Turn down and cover for 45 min.
Remove roasted vegetables and allow to cool. Once cooled peel acorn squash using your hands, (skin will pull right off) Using a knife peel chayote squash. Squeeze garlic out of bulb. Chop.
Strain vegetables from broth and pour in soup pot. Add all chopped roasted vegetables. Puree leaving some chunky pieces. Add 2 cups of spinach and one Tablespoon cilantro, cook 2 minutes and serve. Serve warm and top with romano cheese and fresh cilantro.
Ingredients:
1 Acorn Squash
3 Chayote Squash
4 yellow peppers (less if you don't like it to hot)
15-18 baby carrots or 2-3 regular size
1 whole garlic bulb
2 cups spinach
1 small bunch cilantro-optional
romano cheese-optional
Salt, Black Pepper,
Ground Turmeric 2 T
Cut squash and peppers in half and remove seeds. Use a spoon for the acorn seed removal. Chop tops off of carrots and garlic bulb. Put all veggies in a roasting pan. Sprinkle olive oil and salt, pepper and turmeric over vegetables. Roast in oven at 425 for 50 minutes.
Put acorn and chayote tops, carrot tops, yellow pepper seeds/tops and tops of garlic bulbs in a pot and cover with 7 cups of water. Add a dash of salt, pepper and turmeric and bring to a boil. Turn down and cover for 45 min.
Remove roasted vegetables and allow to cool. Once cooled peel acorn squash using your hands, (skin will pull right off) Using a knife peel chayote squash. Squeeze garlic out of bulb. Chop.
Strain vegetables from broth and pour in soup pot. Add all chopped roasted vegetables. Puree leaving some chunky pieces. Add 2 cups of spinach and one Tablespoon cilantro, cook 2 minutes and serve. Serve warm and top with romano cheese and fresh cilantro.
Enjoy this bowl of nutrition.
To your good health,
Jan
To your good health,
Jan
