My Roasted Peppers and Butternut Squash Soup

My favorite toy! Thanks kids

I love the fall flavors. I had purchased some red, orange and yellow peppers, and a small butternut squash about a week ago. Yesterday, I decided to roast them and then see what I could conjure up with them.

On the other hand, Memo, Kasia and my lovely granddaughters gave me a Cuisinart Soup Maker for Christmas last year. It is one of my favorite gadgets! So easy to make delicious soups and sauces.

My Roasted Peppers and Sweet Potato Soup

Ingredients: 

Olive Oil

1 red, orange and yellow pepper - seeded and halved

1 large sweet potato - peeled and diced

1 cup red wine

3 cups chicken or vegetable broth

1 minced garlic clove

1/2 cup heavy cream

salt and pepper to taste

We love the fall & the Broncos!! 

Massage the vegetable skins with light olive oil. Roasted the vegetables - 400* for 30 mins or until soft with a browned skin. Immediately place into plastic bag and close until cool. Add 1 tbsp olive oil to your pot and then the minced garlic. Saute lightly and then add the broth and the sweet potato. Bring to a boil and cook until sweet potato is soft. Add the roasted peppers and cook for about 3 mins then using submersible blended, blend the soup together. Bring to a gentle boil and add the wine. Allow to simmer for about 10 minutes. Add salt and pepper to taste and the heavy cream. Use the blender again once more to make sure all the flavors are well blended. Then allow to gently simmer for about 10 more minutes, serve and enjoy! 

Fruit Cobbler

Wedding Day 2008

I really don't know who told me about this recipe but it has become my go to recipe when I need to quickly take a dessert somewhere or I have last minutes guests for dinner.

I remember a while back, I shared this recipe with my daughter-in-law, Kasia. She told me that it has also become her go to recipe. Apparently, my son, Memo, likes it a lot. So I thought I would share.





Fruit Cobbler:

Any 6 cups of fruit -

• It can be fresh (cleaned and sliced or diced) This is the best!
• Frozen (rinse under cool water and let drain off all water)
• Canned fruit - like for fruit pies

1 box of vanilla cake mix
1 stick of butter - thinly sliced

Oven 400*

Use a deep dish (round or square) (glass or aluminum) and lightly spray the bottom. Pour fruit over the entire bottom of the dish. Sprinkle the cake mix, right out of the box, over the fruit. Now place the thinly sliced butter all over the top of the cake mix. Place in the oven, uncovered for 30-45 mins, depending on convection oven, toasted oven or regular oven.

All to cool down and serve with whipped cream and or ice cream.

Our beautiful granddaughters - Kaya & Chloe
April 2014