Roasted Red Pepper Butternut Squash Soup0
Cozy up to a cup of the red pepper butternut squash soup and a blanket on a chilly winter day. Roasted red peppers add a huge amount of flavor to this simple butternut squash soup that you are going to love. By making a large pot of this soup, you can save leftovers in the refrigerator or freezer for another day. Add more or less curry powder to taste, and don’t forget a dollop of cold sour cream when serving.
Roasted Red Pepper Butternut Squash Soup Recipe
- 2 red bell peppers, halved
- 1 butternut squash, peeled and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 2 apples, cored, peeled and chopped
- 1/4 tsp nutmeg
- 1 tsp curry powder
- 1/4 tsp ground black pepper
- Preheat the oven to the broil setting.
- Place the bell peppers skin-side up on a baking sheet and place in the oven for 8 minutes, until skins start to blacken.
- Remove the peppers from the oven and allow to cool for 10 minutes, then peel off the blackened skin.
- Add the oil to a large pot over medium heat and add the onion, apples, squash and spices. Cook for 7 minutes, stirring occasionally.
- Add the bell peppers and broth and bring to a boil.
- Simmer for 20 minutes uncovered, then cool to room temperature.
- Blend in a Magic Bullet pitcher until smooth and add back to the pot to reheat.
Makes 6 servings