Roasted Red Pepper and Acorn Squash Soup with Riced Cauliflower

Roasted Red Pepper and Acorn Squash Soup with Riced Cauliflower

Ok, so you know how sometimes you open your fridge and first thing you see are those leftovers from the night before (or let's be honest, from 2, maybe 3 nights ago)?

And you think to yourself, what in the heck could I possibly make with those, because I really don't wanna throw them out yet. I'm not big on throwing out or wasting food. I will make sure it gets eaten. Somehow, it will get in me belly! I guess any kid raised by post-war parents in Europe, growing up having to eat everything on their plate and where leftovers were always served the next day, would feel the same way. To this day, I will finish everything that is on my plate or I will feel guilty for not having eaten it.

Yeah, so the other day I happened to open the fridge and half a roasted red pepper and an acorn squash were looking my way. Trying not to make "eye contact" (and annoyed with myself for not having already come up with something to make with those veggies), I pretended to look for something in the veggie drawer, where I noticed some riced cauliflower. And that's when the idea of a soup popped into my head. Perfect! My veggies were already roasted with some spices, all I needed to do was to blend it with some veggie broth and add some sautéed riced cauliflower for some added substance. Easy peasy!

I think leftovers are just the best, because sometimes food just tastes better the next day. Wouldn't you agree? It's fun being creative with leftovers. Look through your spice drawer, your freezer, and most times you will find something that will pair quite well with some leftovers. Enjoy!


Roasted Red Pepper and Acorn Squash Soup with Riced Cauliflower

ingredients :

1/2 red bell pepper, cut into strips

1/2 small acorn squash, peeled and cutinto 1-2 inch slices

1/4 teaspoon garlic powder

1/4 teaspoon thyme, dried

a sprinkle of red pepper flakes

salt and pepper to taste

1 - 2 tablespoons of olive oil

1-2 cups of veggie broth, depending how thick or thin you like it

1 cup riced cauliflower

2 teaspoons of chopped parsley

1/4 teaspoon of turmeric

a dollop of greek yogurt for each bowl

makes about 2-3 servings

make it :

Preheat your oven to 375° and line a baking sheet with parchment paper. Assemble the veggies on the sheet, drizzle with olive oil, garlic powder, red pepper flakes, thyme, salt and pepper. Bake for about 30 minutes or until veggies are soft enough to pierce through with a knife.

While veggies are roasting, add some olive oil to a cast iron skillet over medium-low heat. Add the riced cauliflower and sauté until soft. Season a bit.

Once the veggies have finished roasting, transfer them to a food processor, add veggie broth and blend till smooth. Pour the soup into a sauce pan and add the turmeric, season some more if you must.

Ladle the soup into some bowls, add some riced cauliflower, a dollop of greek yogurt, sprinkle with parsley and another pinch of turmeric. If you made some extra roasted red peppers, then add some to the soup as well. Voila!