Golden Autumn Soup

From Red Fire Chef Kristen Schafenacker, 2007

2 red, yellow, or orange peppers 
1 large winter squash, roasted in oven
1 head cauliflower, diced and blanched
1 medium onion, chopped
2 cloves garlic, minced
1½ ts. Ginger
2 ts. Curry
1 sprig rosemary
4 cups veggie broth
1 hot pepper, diced
1/4 c. lemon juice
salt and pepper to taste

Saute  onions, garlic,  hot pepper, rosemary, and ginger in 2 tbs. olive oil or butter. Add the peppers and squash and saute for a few more minutes. Add remaining ingredients except cauliflower and simmer for 10 minutes.

Puree in a blender or food processor. Add cauliflower and heat for 5 more minutes. Serve!

Optional: Roasted Red Peppers add a smoky flavor to this dish. Simply add peppers during puree process.