BUTTERNUT SQUASH AND ROASTED PEPPER SOUP
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. -Stacey Peterson, New Haven, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- 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., 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. , 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.
Nutrition Facts :
ROASTED BUTTERNUT SQUASH SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the soup:
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
- To serve:
- Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP
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.
Provided by Sonata
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 222.3, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 57, Fiber 10.4, Sugar 18.8, Protein 4.6
BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP
This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.
Provided by renjack
Categories Yam/Sweet Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the squash, sweet potato, carrots, and onion.
- Dice the above ingredients and the red pepper and parsley.
- Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
- Make up a pint of stock with the stock cube and pour this over the softened vegetables.
- Add the salt and pepper to taste, add more water if required.
- Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
- Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
- Serve with nice fresh crusty bread.
Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6
ROASTED BUTTERNUT SQUASH AND POBLANO SOUP
My mom and I came up with this soup one afternoon when we realized that we still had some butternut squash left from earlier in the week. The poblano gives a very subtle heat. Everyone I know loves it. Even my fiance, who doesn't even like soup! I am not positive about the amounts of water/stock...it sort of depends what consistency you like. I like it fairly thick - probably more like a bisque than a true soup.
Provided by Athena484
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Cut butternut squash in half, lengthwise and scoop out the seeds.
- Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
- Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
- Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
- Add the stock/water and puree in a blender or using an immersion blender.
- Add cumin and pepper (black or white).
- Add lime juice.
- Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
- Serve with a dollop of sour cream and/or some chopped fresh cilantro.
Nutrition Facts : Calories 142, Fat 0.6, SaturatedFat 0.1, Sodium 13.4, Carbohydrate 36.2, Fiber 6.6, Sugar 6.4, Protein 3.4
ROASTED RED PEPPER & BUTTERNUT SQUASH SOUP
Bursting with natural, hearty flavours that is subtly sweet with an after glow of spicy heat.
Provided by idewar
Time 1h20m
Yield Makes 4 - 6
Number Of Ingredients 0
Steps:
- Put the butternut squash, red pepper and whole garlic cloves (leave skin on) and herbs in to the oven at 200c/fan180c with a slash of olive oil for 30 - 40 mins until soft & golden.
- In the mean time gently soften the onions, celery and carrot with a splash of olive oil and good dollop of butter. Add chilli once softened.
- Remove herbs if crispy and put butternut squash etc. in with the onion mixture. Add 600 mls of stock.
- Puree mixture in batches until smooth & lump free. Pass through a sieve to omit any unwanted skin. This gives a smooth as silk consistency making it dinner party standards.
- Reheat on a low heat gradually adding remaining stock until you have YOUR desired consistency and season with white pepper. Enjoy!
BUTTERNUT SQUASH AND ROASTED RED PEPPER BISQUE
This is a hearty and very tasty winter soup. I like it thick and creamy but the texture can be adjusted with a little extra broth. Hope you enjoy it as much as my family and I do.
Provided by Chef Erfolg
Categories Peppers
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
- Melt butter in a very large skillet over medium heat and add garlic to saute.
- When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
- As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
- Add the roasted pepper.
- Season with white pepper, creole and salt to taste and stir well.
- Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
- When all is soft, take a hand mixer and blend in the skillet.
- Add cream, stir and remove from heat.
- Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
- Make the yummy sound.
Nutrition Facts : Calories 892.5, Fat 61.7, SaturatedFat 30.6, Cholesterol 160, Sodium 483.8, Carbohydrate 82.3, Fiber 12.6, Sugar 18.9, Protein 14.5
BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE
Categories Soup/Stew Milk/Cream Garlic Appetizer Roast Thanksgiving Dinner Butternut Squash Fall Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
- Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
- Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
- Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
- Sprinkle with remaining 1 tablespoon sage.
ROASTED BUTTERNUT SQUASH SOUP
This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven. The roasted flesh is easily scraped from the skin to simmer with sautéed onion, garlic, and RawSpiceBar's Pumpkin Spices before blending with a bit of cream. For a bit of crunch, garnish with pumpkin seeds.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 9-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
- Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
- When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
- Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
- Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.
Nutrition Facts : Calories 73.4, Fat 0.2, Sodium 6.7, Carbohydrate 18.6, Fiber 3.2, Sugar 4.3, Protein 1.8
RED PEPPER, SQUASH & HARISSA SOUP
Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C
Provided by Cassie Best
Categories Soup, Starter
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put all the veg on a large baking tray and toss together with rapeseed oil, garlic cloves in their skins, ground coriander, ground cumin and some seasoning. Roast for 45 mins, moving the veg around in the tray after 30 mins, until soft and starting to caramelise. Squeeze the garlic cloves out of their skins. Tip everything into a large pan. Add the chicken or vegetable stock, harissa paste and double cream. Bring to a simmer and bubble for a few mins. Blitz the soup in a blender, check the seasoning and add more liquid if you need to. Serve swirled with extra cream and harissa.
Nutrition Facts : Calories 205 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
More about "butternut squash and roasted pepper soup food"
ROASTED BUTTERNUT SQUASH AND RED PEPPER SOUP - EAT LOVE EAT
From eatloveeats.com
- Add the diced butternut squash and the chopped red peppers to the baking sheet. Sprinkle with the chilli flakes, drizzle with 1 tablespoon of the oil and add a good pinch of salt and pepper. Toss with your hands to coat. Roast in the preheated oven for 25-30 minutes until everything is tender and a little charred at the edges.
- Whilst the vegetables are roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium high heat. Once hot, add in the onion and saute for 5 minutes or until softened.
ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP (VEGAN) - WALDER …
From walderwellness.com
- Peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1/2 or 1-inch cubes. Place cubed squash on a baking sheet and toss in 1 Tbsp olive oil, salt, and pepper. Cook in the oven for 30 minutes, tossing halfway.
- Meanwhile, remove the core from the bell peppers and cut into 4 quarters. Place them on a separate baking sheet along with the garlic cloves. Toss in remaining 1 Tbsp of olive oil, salt, and pepper. Transfer to the oven for 20 minutes, tossing halfway.
BUTTERNUT SQUASH, POTATO AND ROASTED PEPPER SOUP IN SLOW …
From creative-culinary.com
- Preheat the broiler. Place the peppers under the heated broiler and cook them until the skin has turned dark brown; about 5 minutes per side. Watch closely.
- Remove the pepper and place into a paper bag, close the bag until they feel warm to the touch; about 5 minutes.
- Remove them from the bag and peel off the skin, remove the stem and remove the seeds if desired.
ROASTED BELL PEPPER BUTTERNUT SQUASH SOUP - VIDHYA’S VEGETARIAN …
From vidhyashomecooking.com
- Clean the peel the butternut squash. Deseed and cut into cubes. You can buy the store-bought pre-cut ones too. But a good knife does all the magic. So I would recommend investing one.
- Add the 1 tbsp of olive to the veggies and mix thoroughly. Transfer it to a baking tray lined with aluminium foil or parchment paper.
LOW-CARB ROASTED RED PEPPER AND SQUASH SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Heat the oven to 180°C/fan 160°C/gas 4. Spread the capsicums, squash and onion in a large baking tray. Sprinkle with black pepper and drizzle over 1 tablespoon of the olive oil. Bake in the oven for about 20 until the edges begin to blacken. Remove and allow to cool slightly. When cool enough to handle, remove most of the skin from the peppers and discard. Roughly chop the flesh.
- 2 Heat the remaining olive oil in a large saucepan and add the baked vegetables. Add the stock and chilli flakes or diced chilli and bring to the boil, then simmer for about 20 min until everything is soft. Remove the pan from the heat and blend the soup with a hand blender or food processor.
ROASTED BUTTERNUT SQUASH SOUP RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
- Preheat the oven to 425 degrees F.Line a baking sheet with aluminum foil.Cut the butternut squash in half, starting at the top and working your way down.
- See this post for a tutorial on chopping butternut squash. (For this recipe, we are only cutting it in half.)Place the squash cut-side-up on the lined baking sheet.
ROASTED PEPPER AND BUTTERNUT SQUASH SOUP - MOTHERHOOD AND …
From motherhoodandmeals.com
Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP | CANADIAN LIVING
From canadianliving.com
ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP - THE CHUNKY …
From thechunkychef.com
ROASTED RED PEPPER AND BUTTERNUT SQUASH SOUP - BITES FOR FOODIES
From bitesforfoodies.com
ROASTED BUTTERNUT MUSHROOM SOUP - SUGAR & GARLIC
From sugarandgarlic.com
ROASTED BUTTERNUT SQUASH SOUP - PHOTOS & FOOD
From photosandfood.ca
ROASTED BUTTERNUT SQUASH SOUP | FOODTALK
From foodtalkdaily.com
ROASTED RED PEPPER AND BUTTERNUT SQUASH SOUP - ZAGLEFT
From zagleft.com
ROASTED BUTTERNUT SQUASH AND BELL PEPPER SOUP - SAVVY SANDI
From savvysandi.com
VEGETABLE SQUASH SOUP - THERESCIPES.INFO
From therecipes.info
ROASTED BUTTERNUT SQUASH WITH ALEPPO PEPPER - FOOD AND WINE
From foodandwine.com
ROASTED BUTTERNUT SQUASH SOUP RECIPE - CHOWHOUND
From chowhound.com
ROASTED RED PEPPER AND BUTTERNUT SQUASH SOUP | BLUE FLAME …
From atcoblueflamekitchen.com
ROASTED BUTTERNUT AND RED PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED RED PEPPER AND BUTTERNUT SQUASH SOUP
From canadianliving.com
ROASTED BUTTERNUT SQUASH SOUP | FOOD CHANNEL
From foodchannel.com
SIMPLE RECIPES FOR BUTTERNUT SQUASH - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH SOUP - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED BUTTERNUT SQUASH, CAULIFLOWER, & RED BELL PEPPER SOUP
From claranorfleet.com
ROASTED BUTTERNUT SQUASH, PARSNIP AND RED PEPPER SOUP | TASTY …
From tastykitchen.com
ROASTED BUTTERNUT SQUASH & RED PEPPERS WITH ROSEMARY, GARLIC
From thegardenofeating.org
ROASTED RED PEPPER & BUTTERNUT SQUASH SOUP - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP- A RECIPE FROM …
From ediblebuffalo.wordpress.com
ROASTED BUTTERNUT SQUASH SOUP - MY FOOD JOURNEY
From 4loveoffood.com
SQUASH SOUP W. ROASTED PEPPER AND TOMATO - GOOD EATINGS
From goodeatings.com
BUTTERNUT SQUASH SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED BUTTERNUT SQUASH SOUP | FOODTALK
From foodtalkdaily.com
ROASTED BUTTERNUT SQUASH AND RED PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
MARY BERRY'S BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
SLIMMING WORLD BUTTERNUT SQUASH AND RED PEPPER SOUP - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP #SUNDAYSUPPER
From cindysrecipesandwritings.com
RED PEPPER & BUTTERNUT SQUASH SOUP – BUTTERCROSS FOOD BOXES
From buttercrossboxes.com
BUTTERNUT SQUASH AND ROASTED PEPPER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love