Butternut Squash and Roasted Pepper Soup

Name: Butternut Squash and Roasted Pepper Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 9 servings (2-1/4 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes, Comfort Food Vegetarian Recipes, Indian Recipes
Ingredients: 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

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

Ingredients

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

Directions

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

1 cup: 86 calories, 2g fat (0 saturated fat), 0 cholesterol, 467mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 2g protein.

Originally published as Curried Butternut Squash and Roasted Red Pepper Soup in Healthy Cooking October/November 2012

Reviews

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Average Rating:

dfausnacht

Jan 21, 2013

It was a bit watery, so I would reduce the amount of stock. I also added more salt and a bit (1-2 Tablespoons) of lemon juice, which really finished it off well.
kennedy22

Jan 16, 2013

Made exactly as written but just didn't work for me.