A soup for an eager winter enthusiast

Autumn has always been my favorite season. Growing up in New England made it pretty easy to fall in love with fall. This season is off to a slow start in Colorado and although I shouldn’t be complaining about the sunshine and warmth, I am looking forward to 40 degree days instead of 60.

My job also has a fairly strange schedule and it’s not so often that Kelly and I get to have a low key Sunday dinner together. Yesterday was one of those days. With just enough chill in the air (not really…) I decided to make Roasted Red Pepper + Pear Soup. My small victory for this soup was that I made my first homemade stock the night before! I’ve been making my mom’s chicken soup for years, but I’ve never made my own stock. I used leftover roasted chicken bones (from the fennel, rosemary + lemon recipe) and a bunch of trimmings from carrots, celery, onions, and garlic. I’ve started to keep all my vegetable trimmings in a bag in the freezer now for this purpose.

One of my favorite parts of this soup was roasting the peppers until they burned. I have a feeling I will make them again and maybe try my hand at a spin-off replication of my favorite jarred peppers by Rao’s. The color of the soup was a beautiful autumn orange. I am excited to try the butternut squash and curried carrot spin-offs!

Kelly was our bartender for the evening and mixed up a few Whiskey + Maple Syrup Sours. She seemed to especially love whisking the ingredients together and was quick to tell her family that this would be the new Christmas cocktail.