Autumn Vegetable Soup1 large onion, chopped 1 small red bell pepper, chopped
2 TBSP MOOC Extra Virgin Olive Oil, plus more for drizzling
1 butternut or winter squash (about 2 lbs.), halved, seeded, and chopped (about 8 cups)
1 large waxy potato, such as Yukon Gold, peeled and chopped
1 cup chopped canned Italian or fresh tomatoes
4 cups vegetable or chicken broth, plus more as needed
MOOC Sea Salt Freshly ground pepper
In a large pot, cook the onion in olive oil over medium heat until tender and golden, about 10 minutes. Add the squash, potato, and bell pepper, stir well.
Stir in the tomatoes and broth. Add salt, and pepper to taste.
Cover pot, reduce heat, cook for 30 minutes, or until vegetables are tender.
Remove pot from heat and let cool slightly.
Transfer the soup to a blender or food processor and puree in batches.
Sprinkle with MOOC Sea Salt and pepper to taste.
Return pureed soup to the pot. If the soup is too thick, stir in more broth or water to taste.
Seaon with salt and pepper to taste and reheat.
Serve the soup sprinkled with croutons and drizzle with olive oil.