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    You are in: Home / Recipes / Butternut Squash and Roasted Red Pepper Soup Recipe
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    Butternut Squash and Roasted Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Sonata's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven broiler.
    2. 2
      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.
    3. 3
      Broil until pepper skins are completely black, about 8 minutes.
    4. 4
      Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
    5. 5
      Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
    6. 6
      Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
    7. 7
      Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
    8. 8
      Add the pepper slices and cook for 5 minutes longer.
    9. 9
      Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.

    Ratings & Reviews:

    • on January 12, 2008

      55

      yum yum loved it. DONT FORGET the spring onions on top-they compliment it beautifully. probably added a bit more curry powder than the recipe recommended but it went down a treat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2007

      55

      I just made this for dinner & we loved it. I found it very easy to make. I varied some from the recipe. I used red delicious apples as I didn't have any Grannies. I used roasted butternut squash and left the peel on the apples & the butternut squash then ran the whole thing through my Vita Mixer for a smooth, thick soup. It has a great flavor & we added some plain yogurt to complement the light curry flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2005

      45

      I bought the apples, but when I was actually making it...it didn't say where to put them in! I just made it without and really enjoyed it. I also used roasted peppers from a jar and thought it still turned out very well.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Squash and Roasted Red Pepper Soup

    Serving Size: 1 (489 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 222.3
     
    Calories from Fat 6
    76%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 16.9 mg
    0%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 10.3 g
    41%
    Sugars 18.8 g
    75%
    Protein 4.5 g
    9%

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