Roasted Red Pepper Butternut Squash Soup Food

BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PURéE

Butternut Squash Soup with Roasted Red Pepper Purée image

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

Ingredients

2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Roasted Red Pepper Puree

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.

RED PEPPER, SQUASH & HARISSA SOUP

Red pepper, squash & harissa soup image

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

Ingredients

1 small butternut squash (about 600-700g), peeled and cut into chunks
2 red pepper , roughly chopped
2 red onion , roughly chopped
3 tbsp rapeseed oil
3 garlic cloves in their skins
1 tbsp ground coriander
2 tsp ground cumin
1.2l chicken or vegetable stock
2 tbsp harissa paste
50ml double cream

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

BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP

Butternut Squash and Roasted Red Pepper Soup image

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

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

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