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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe is an accompaniment for Butternut Squash Soup with Roasted Red Pepper Puree . Ingredients:
1 cup coarsely chopped drained roasted red peppers from jar |
1 tablespoon extra-virgin olive oil |
2 garlic cloves, chopped |
1/4 teaspoon dried crushed red pepper |
Directions:
1. Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
2. Per tablespoon: calories, 15; total fat, 1 g; saturated fat, 0; cholesterol, 0; fiber, 0 Nutritional analysis provided by Bon Appétit
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