Butternut Squash and Roasted Red Pepper Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4-6
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
- Preheat the oven broiler.
- 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.
- Broil until pepper skins are completely black, about 8 minutes.
- Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
- Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
- Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
- Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
- Add the pepper slices and cook for 5 minutes longer.
- Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.
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Reviews
-
I just made this for dinner & we loved it. I found it very easy to make. I varied some from the recipe. I used red delicious apples as I didn't have any Grannies. I used roasted butternut squash and left the peel on the apples & the butternut squash then ran the whole thing through my Vita Mixer for a smooth, thick soup. It has a great flavor & we added some plain yogurt to complement the light curry flavor.
RECIPE SUBMITTED BY
After a spending my childhood subsisting on a handful of favorite foods, I became a more adventurous eater in my teens and now enjoy trying new foods. It took a little longer for me to get up my nerve to expand my cooking repertoire beyond the basics, but I'm enjoying branching out, especially now with inspiration from the Recipezaar chefs. One of my goals is to reduce the amount of processed food my family eats, so I'm making an effort to cook more from scratch and use local, seasonal fruits and vegetables.