Butternut Squash And Roasted Red Pepper Soup

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.