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 :
BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PURéE
Categories Soup/Stew Blender Sauté Thanksgiving Low Fat Vegetarian Lunch Orange Bell Pepper Butternut Squash Fall Healthy Vegan Thyme Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
- Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
ROASTED RED PEPPER & SQUASH SOUP
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.
- Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.
- Remove the stem and seeds from the red peppers. You can remove the skin if you like as well, but it will be unnoticeable once blended. Remove the flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a Vitamix or high powdered blender. Blend until smooth, about 1-2 minutes.
- Top with optional toppings and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 83 kcal, Carbohydrate 20 g, Protein 2 g, Fat 0.4 g, SaturatedFat 0.1 g, Fiber 4 g, Sugar 4 g, UnsaturatedFat 0.1 g
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
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!
SAVORY ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP
Having a warm soup in the fall is a delicious lunch or dinner. This roasted butternut squash soup recipe is hearty and savory. All the spices blend well together and give the recipe a kick of flavor. Roasted red peppers add a hint of sweetness to the soup. It is a labor of love, but so worth it.
Provided by Ashley Burnam
Categories Other Side Dishes
Time 2h20m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan.
- 2. Mix seasonings listed for the squash in a bowl and then sprinkle about half over the top. Toss with your fingers to bring up some of the oil and then add half the remainder of the seasoning and toss again. What's left will be used in a few steps. Bake on 400 for 20 minutes.
- 3. After 20 minutes have gone by, toss the squash and return to the oven for another 15-ish minute. You want some browning on the edges but no burning. When it's done, it can hang out on the counter for a bit until you need it.
- 4. While the squash is in the oven, add the butter and garlic to a large stockpot on medium heat. Let that simmer, stirring occasionally, until the garlic begins to turn golden. Then add the onion and remainder of the squash seasonings plus the allspice.
- 5. Simmer the onion for a couple of minutes on medium heat. Then add the squash, Worcestershire, beans, and tomatoes. Cook on medium for a few minutes while stirring.
- 6. Add 3 cups of vegetable or chicken stock (or enough to be even with the top of the vegetables). Let it come to a boil, add a squirt or two of sriracha. Then reduce heat to simmer and cover for 30 minutes. You can stir it after about 15 and lower the heat if it starts boiling vigorously.
- 7. At some point when you have a minute, put the bell peppers on a pan in the oven. Roast them on 400 for about 40 minutes, rotating after 20. When they're beginning to burn on the outside (on all sides) they're done. Let them rest on a plate until they're cool enough to handle barehanded. The skin should come off very easily, remove the seeds and throw the meat into a blender or food processor with the basil and some pepper. Puree until smooth and that's done for now.
- 8. The soup can simhmer/boil until the squash starts to get very mushy. Once it is, turn off the heat and puree to your preferred consistency with an immersion blender or regular blender.
- 9. Add the sour cream and stir. Add any seasonings if it needs them as well.
- 10. Now you can serve it! For dinner, I put the soup in a bowl and put some of the red pepper puree in the middle (mostly because it looked pretty) but you can also mix all of the puree right into the soup. It's really good with some crusty bread.
ROASTED BUTTERNUT SQUASH AND BACON SOUP
By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.* Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached. Serve immediately, garnished with bacon, goat cheese and chives, if desired.
BUTTERNUT SQUASH SOUP
This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. For this recipe you will need a 3.5-4 litre/6-7 pint deep-sided saucepan.
Provided by Mary Berry
Categories Light meals & snacks
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
- Roast in the oven for 40-45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.
- Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
- Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.
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