Butternut Squash and Roasted Red Pepper Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This soup is a family favorite that is a variation on a soup I had at a church potluck. We'd had a bunch of butternut and acorn squash plus some mystery hybrid squash come up in our compost pile and soup seemed the perfect way to use them up. You can use any combination of winter squash in this. I usually cut the squash in half and microwave it cut side down in some water for about 2 minutes on high to make it easier to peel and cube. Cooking time includes time to broil the peppers. Ingredients:
2 medium red bell peppers, cored, seeded, and halved lengthwise |
1 large butternut squash, peeled, seeded, and cubed |
1 large onion, finely chopped |
2 (14 1/2 ounce) cans vegetable broth |
2 granny smith apples, cored, peeled, and chopped |
1 teaspoon curry powder (to taste) |
1/8 teaspoon ground nutmeg |
salt and pepper |
Directions:
1. Preheat the oven broiler.
2. Line a small roasting pan or baking sheet with foil. Place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
3. Broil until pepper skins are completely black, about 8 minutes.
4. Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
5. Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
6. Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
7. Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
8. Add the pepper slices and cook for 5 minutes longer.
9. Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.
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