Squash And Parsnip Soup With Roasted Red Pepper

Name: Squash And Parsnip Soup With Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Red Pepper, Roasted (see Instructions) Or Prepared Equivalent; 1 Tablespoon Olive Oil; 1 whole Shallot, Minced; 2 cups Vegetable Stock; 1 Tablespoon White Wine; 1/2 whole Kabocha Or Buttercup Squash, Peeled And Diced Into 1/2 Inch Chunks; 1 whole Parsnip, Peeled And Diced Into 1/2 Inch Chunks; 1/2 teaspoons Smoked Paprika; 1 pinch Crushed Red Pepper; 1/4 teaspoons Salt; 1/2 cups Fat-free Half-and-half

Servings: persons

1 whole Red Pepper, Roasted (see Instructions) Or Prepared Equivalent
1 Tablespoon Olive Oil
1 whole Shallot, Minced
2 cups Vegetable Stock
1 Tablespoon White Wine
1/2 whole Kabocha Or Buttercup Squash, Peeled And Diced Into 1/2 Inch Chunks
1 whole Parsnip, Peeled And Diced Into 1/2 Inch Chunks
1/2 teaspoons Smoked Paprika
1 pinch Crushed Red Pepper
1/4 teaspoons Salt
1/2 cups Fat-free Half-and-half

1
1. Start by roasting the red pepper. Turn your gas stove on medium heat and place the pepper directly over the open flame. Rotate it occasionally until you've blackened as much of the skin as you can.
2
2. Once it's blackened, place it on a plate and turn a bowl upside down on top of it for at least 10 minutes to steam it and loosen the skin.
3
3. Peel the blackened skin off and discard it.
4
4. Clean and cut the pepper into chunks.
5
5. Heat a large saucepan over medium-low heat. Once hot, add the olive oil. Add the shallot and cook until translucent.
6
6. Add the vegetable stock, white wine, squash, and parsnip. Bring to a boil, then reduce to a simmer and cover. Cook until vegetables are almost tender, about 15 minutes.
7
7. Add the roasted red pepper, paprika, crushed red pepper flakes, and salt. Simmer an additional 5 minutes.
8
8. Add the half-and-half and transfer the whole she-bang to a countertop blender or use immersion blender. Blend it until almost smooth, but not quite.

147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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: 1 whole Red Pepper, Roasted (see Instructions) Or Prepared Equivalent, 1 Tablespoon Olive Oil, 1 whole Shallot, Minced, 2 cups Vegetable Stock, and more.

Yes, Squash And Parsnip Soup With Roasted Red Pepper 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.

That's it — enjoy your meal!