What about roasted red peppers and a few pepper flakes to spike it a bit? Or cumin, cilantro, coriander powder, ginger or something to give it Carribean flare - or even a Jerk seasoning? Smoked paprika? White wine or a splash of sherry?

I have a friend that is from Trinidad. He often makes root vegetable soups, sweet potato soup along with pumpkin soup.

He also sells a huge variety of hot sauces at the Mpls Farmer's Market. Everything he makes has one or more of those in it.

What about some roasted pumpkin seeds in the shell to top it off....or spicy pepitas?

Fresh thyme would be very nice. When you make it again, I would throw in a few bay leaves as well, but I don't think they will be effective after you've already prepared the soup.

I make a butternut squash soup that has port in it. It really adds a wonderful flavor to the soup. Try something like that (sherry might be nice, too). Go slow, adding a little, tasting a little. I'll bet you come up with something really lovely!

Lori :D

I love the idea of adding Jerk seasoning. I do have thyme and I think I will try sage too. I decided to freeze some in individual size servings in beer cups so I can try a few different varieties. Lori, do you mean cooking sherry? I have some of that but not real sherry.

Another vote for fresh thyme. I always add it to my butternut squash soup. It's subtle and not overpowering.

Another vote cast for thyme. A little rosemary wouldn't hurt either, just not enough to overpower the soup. Perhaps some oregano and garlic in some of it would taste good too.

If you do season a small portion with Jerk seasoning - how about a squeeze of lime right before you serve it?

Because you have so many sweet vegetables (more than I would use), you could add some fresh ginger to it and perhaps some garlic and lemongrass. Coriander is also good with sweet vegetables. I tend to use soy sauce in my soups instead of salt and add sesame oil, but that might not be appropriate in this case.

If you want it really spicy, you could add some Thai curry paste to it, which would be somewhat similar to jerk seasoning. I like Teresa's suggestions.

Lars

Cookie-
I'm not much help, but cooking sherry isn't real sherry. Buy a bottle of dry sherry, it's not expensive and will add wonderful flavor to many dishes.

I make a pork and root vegetable soup and my seasoning of choice is curry.

I like adding liquid crab boil. A little goes a long way. It works well with dishes that have celery, onion and pepper in it. It gives a more interesting heat than straight red pepper.

Jo

If you want an italian/mediterannean vibe, add thyme, rosemary, balsamic vinegar, garlic, a little V-8 juice, a dash of cayenne.

Eastern european, some apple cider or a small dash of apple cider vinegar, dill, tomatoes, green peppers, paprika.

If you're going island/asian, some lowfat coconut milk, curry, ginger, parsley or cilantro (depending on your taste), tomatoes or red peppers, dash of thai hot sauce.

I also almost always add spinach to my root soups. I like the constrast the bitter green gives.

Lori,
Would you please share your recipe for the butternut soup?

Also, I don't drink, therefore I know nothing about buying wine/port. Can you tell me what brand you buy for this? Can you get it at a grocery store, or do you have to get it at a liquor store?

I saw another recipe on this forum that called for port, so I wouldn't be wasting any.

Thanks,
Betty

Most veggies, roots etc fall apart in the soup after long simmering.

Mushrooms do not. Mushrooms add a lot of flavor to soup and give you something to chew on.

dcarch

Betty, you'll buy port at a liquor store. When you go there, just ask for some assistance in finding a reasonably priced port. They'll be able to help you - that's what I did the first time I bought it! :D This is the recipe for the butternut soup I make:

Butternut Squash Soup with Port

1 butternut squash (4-5 lbs), halved and seeded
1/4 cup olive oil
1 russet potato, peeled & chopped
1 yellow onion, chopped
1/3 cup whole cloves garlic (about 6 medium cloves)
6 - 8 cups chicken stock
1/4 cup ruby port
1/2 teaspoon ground allspice
salt & freshly ground black pepper to taste
2 tablespoons unsalted butter
toasted pumpkin seeds for garnish (optional)

Preheat the oven to 450 F.

Brush the cut surfaces of the squash with 2 tablespoons of the oil and bake on a cookie sheet until tender, about 45 minutes. Let cool and scrape out the flesh into a bowl.

Heat the remaining 2 tablespoons of oil in a soup pot over high heat until hot. Add the potato, onion, and garlic, and cook, stirring, for 5 minutes. Add 6 cups of the stock and bring to a boil. Stir in the cooked squash, port, and allspice, and cook at a low simmer for 40 minutes.

Puree the hot soup with an immersion blender. Add additional stock if necessary to arrive at the desired consistency. Add salt and pepper. Swirl in the butter. Serve in soup bowls and garnish with the pumpkin seeds.

Adapted from Newman's Own Cookbook, copyright 1998

Lori

Lori,
That looks fabulous! Combines two of my favorite things; butternut squash and port. Can't go wrong with thhese ingredients.

Thanks for the recipe.

Jo