Butternut Squash And Roasted Pepper Soup Recipe

Name: Butternut Squash And Roasted Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large sweet red peppers, 1 medium onion, coarsely chopped, 1 tablespoon canola oil, 2 garlic cloves, minced, and more.

Yes, Butternut Squash And Roasted Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Roasted Pepper Soup

How did you like this recipe?

Frequently Asked Questions