Roasted Red Pepper Butternut Squash Soup

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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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.

 

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Roasted Red Pepper Butternut Squash Soup Recipe

Ingredients

  • 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

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Instructions

  1. Preheat the oven to the broil setting.
  2. Place the bell peppers skin-side up on a baking sheet and place in the oven for 8 minutes, until skins start to blacken.
  3. Remove the peppers from the oven and allow to cool for 10 minutes, then peel off the blackened skin.
  4. Add the oil to a large pot over medium heat and add the onion, apples, squash and spices. Cook for 7 minutes, stirring occasionally.
  5. Add the bell peppers and broth and bring to a boil.
  6. Simmer for 20 minutes uncovered, then cool to room temperature.
  7. Blend in a Magic Bullet pitcher until smooth and add back to the pot to reheat.

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Makes 6 servings

 

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