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
- 2 large sweet red peppers
- 1 medium onion, coarsely chopped
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1 medium butternut squash (3 to 3-1/2 pounds), peeled and cubed
- 6 cups vegetable stock
- 1-1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- Minced fresh cilantro, optional
- 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. Yield: 9 servings (2-1/4 quarts).
Originally published as Butternut Squash and Roasted Pepper Soup in Healthy Cooking October/November 2012, p40
Enjoy this recipe with a sparkling wine.
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