Butternut Squash and Roasted Pepper Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This sweet and savory soup is special to me because it has the warm creamy feeling of home and just enough punch to keep the flavors interesting. Ingredients:
2 large sweet red peppers |
1 medium onion, coarsely chopped |
1 tablespoon canola oil |
2 garlic cloves, minced |
1 medium butternut squash (3 to 3-1/2 pounds), peeled and cubed |
6 cups vegetable stock |
1-1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon pepper |
minced fresh cilantro, optional |
Directions:
1. Cut peppers in half; remove seeds. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Chop peppers.
2. In a large saucepan coated with cooking spray, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Add squash; cook for 3 minutes. Stir in the stock, curry powder, salt, cinnamon, pepper and red peppers. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender.
3. Cool slightly. In a blender, process 7 cups soup in batches until smooth. Return all to pan and heat through. Garnish with cilantro if desired. Yield: 9 servings (2-1/4 quarts).
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