Roasted Red Pepper Squash Soup Food

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ROASTED RED PEPPER & SQUASH SOUP



Roasted Red Pepper & Squash Soup image

An easy and creamy veggie-based soup, this Roasted Red Pepper & Squash Soup is perfect for chilly nights. Made from roasted red peppers, squash, spices, and broth, it's vegan, paleo, dairy-free, and Whole30 compliant.

Provided by Kelly

Categories     Appetizer     Soup

Time 1h

Number Of Ingredients 8

1 medium acorn squash, cut in half, and deseeded (about 830 grams)
2 medium red peppers (460 grams)
2 cups vegetable broth
1 teaspoon fresh grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon cumin
salt and pepper, to taste
for topping: olive oil, fresh chopped parsley, black pepper...

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 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

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.

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

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

ROASTED RED PEPPER & BUTTERNUT SQUASH SOUP



Roasted Red Pepper & Butternut Squash Soup image

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!

ROASTED RED PEPPER SOUP



Roasted Red Pepper Soup image

This is THE most awesome soup EVER! Great for winter nights to chase the chill away and warm you up from the inside out. Not too spicy, just like tomato soup with a kick.

Provided by kitchengrrl

Categories     Peppers

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 large red bell peppers (4 cups)
1/2 cup diced sweet onion
2 cloves garlic
1 (15 ounce) can diced tomatoes with juice (1 1/2 cups)
4 cups low sodium chicken broth or 4 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • First, trim 4 peppers, discard the seeds, and cut them into flat pieces.
  • Broil the pepper, skin side up, until the skin blisters.
  • Now, cool the pieces in a plastic bag.
  • Remove the skin and chop.
  • (You can use 4-6 roasted red peppers from a jar to save yourself a lot of trouble for the same result.) Sauté 1/2 cup diced sweet onion in a little olive oil.
  • Add a can of diced tomatoes with the juice, the peppers, and 4 cups of broth.
  • Cook for 5 minutes.
  • Whiz half the mixture in a blender, then return it to the original pan.
  • Or use a stick blender and whirl the whole pot around to your desired consistency.
  • I like smooth.
  • Season with a dash of salt and pepper, and a little balsamic vinegar.

Nutrition Facts : Calories 87.6, Fat 2.1, SaturatedFat 0.4, Sodium 252, Carbohydrate 13.4, Fiber 3.3, Sugar 7.5, Protein 5.1

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

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

BASIC AND EASY CREAMY ROASTED RED PEPPER SOUP



Basic and Easy Creamy Roasted Red Pepper Soup image

I had an abundance of cream and remembered how much I loved the roasted red pepper soup from local restaurants. I quickly whipped this together and was very pleased with how it turned out. You could easily alter this recipe to your liking.

Provided by Veggie Girl Kacey

Categories     Vegetable

Time 40m

Yield 1 pot of soup, 6-8 serving(s)

Number Of Ingredients 10

6 large roasted red peppers, chopped (from a jar saves time)
1 large onion, diced
3 small garlic cloves, chopped
1 tablespoon butter
1/8 teaspoon black pepper
1 (28 ounce) can diced tomatoes with juice
1 cup water
1 vegetable bouillon cube (I use mushroom)
1 cup heavy cream (I use 35% whipping cream)
salt, if necessary

Steps:

  • Add butter to large saucepan and melt over medium heat.
  • Add onion and garlic and saute for about 4 minutes, just to get the aromas flowing.
  • Sprinkle mixture with black pepper.
  • Add roasted red pepper and cook for another couple of minutes.
  • Pour in the can of diced tomatoes with juice and raise heat.
  • Pour in cup of water and add bouillon cube.
  • Bring to a boil, stirring occasionally.
  • Once bouillon cube has dissolved add cream and stir, removing from heat.
  • *Give the soup a quick taste to see if salt is needed. Generally the bouillon cube is salty enough so you will probably not need it.
  • Transfer small amounts of the soup into a blender, trying to keep an even liquid to vegetable ratio.
  • Puree until there are little to no chunks left and pour into another saucepan.
  • Continue this until all the mixture is pureed, leaving you with a hearty, thick soup.
  • **If you want to freeze batches, do not add the cream. Puree the soup as normal, omitting the cream and add cream at a later time when the soup is defrosted.
  • ***I use heavy whipping cream because I love the rich taste. If you want to cut back perhaps use only 3/4 cup or use a lower cream altogether. I find the heavy cream gives the soup a nice texture.
  • ****Instead of using water and a bouillon cube you could always use store bought broth.

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