Squash Soup with Red Pepper

Preheat oven to 425 F.

Skin the squash, cut it in half and remove the seeds. Dice the squash into medium sized pieces. Coat the pieces with the sesame oil and put them on a baking tray. Place the squash in the oven and let it roast for 25-30 minutes until tender. Cooking times will vary based on ovens.

In the meantime, slice the red pepper and onion lengthwise, peel the garlic, and add the ingredients to a food processor and chop until fine.

When the squash done roasting, add the roasted pieces into a bowl and mash with a masher.

In a medium-size stock pot on medium heat, add the mashed squash, red pepper, garlic and onion combination, along with the soy milk. Stir. Allow the soup to cook initially for 10-15 minutes, stirring occasionally (in preparation for the next step below). Make sure that the contents of stock pot never come to a boil while keeping it on medium heat (if necessary lower the temperature of your stove if the contents start to come to boil).

In a heavy based pot, melt the butter on medium-low heat. Once the butter is melted add the flour, and stir continuously and quickly for about 30-60 seconds. It will make a thick dough-like substance. Quickly add about two ladles full of the soup from the stock pot to the butter and flour mixture. Stir together continuously for about one minute.

Add the contents of the heavy based pot back into the squash soup in the stock pot. Stir continuously, making sure that the butter and flour mixture dissolves into the contents of the soup in the stock pot.

Add salt and pepper to taste. Serve immediately. Enjoy!!

Recipe inspired by the Fannie Farmer Cookbook.