Roasted Squash and Red Pepper Soup

Roasted Squash and Red Pepper Soup. A healthy, delicious, nutritious soup recipe for a tasty lunch or as an appetizer course at a dinner party.

Roasted Squash and Red Pepper Soup

Originally published June 2010.

This is a great harvest season or summer soup, when extra veggies abound. The squash adds great body to this smooth soup.

The peppers bring their own natural sweetness to the soup. That natural sweetness of the ingredients is even further enhanced by roasting the vegetables.

This causes the naturally occurring sugars to caramelize, especially at the edges. When blended that flavour goes throughout the whole dish, for an outstanding result.

Y0ur guests will surely ask for this simple recipe!

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Roasted Squash and Red Pepper

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Roasted Squash and Red Pepper Soup

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

Roasted Squash and Red Pepper. A healthy, delicious, nutritious soup recipe for a tasty lunch or appetizer course.

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Ingredients

• 2 1/2 pounds squash, peeled and cut in 1 1/2 inch cubes
• 3 tbsp olive oil
• 3 large red peppers
• 1 quart vegetable stock ( use low sodium if nuying prepared stock)
• 5 cloves roasted garlic
• 4 tbsp finely grated fresh ginger
• 1 tsp black pepper
• 1 tsp curry powder (optional)
• 1 tsp chinese five spice powder (optional)
• 1 tsp ground dry thyme
• sea salt to season to taste

Instructions

1. Toss the cubed squash and whole garlic cloves in the skins with the olive oil and a sprinkle of sea salt.
2. Place in a glass baking pan and bake at 375 degrees F for about 45 minutes or until the pieces are fork tender and the edges have become slightly caramelized.
3. Roast the red peppers over an open gas flame or on the grill until the outside skins are blackened.
4. Toss the roasted peppers into a ziploc bag and let stand for 10 minutes to steam off the skins.
5. Remove the blackened skins as well as the seeds and chop the peppers into 1 inch pieces.
6. Add the cooked peppers and squash to a 3 to 4 quart saucepan along with the roasted garlic that has been removed from thier skins, plus all of the other ingredients.
7. Simmer for 20  minutes before pureeing the soup with an immersion blender.
8. Season with salt and pepper to taste before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 106Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 413mgCarbohydrates 12gFiber 3gSugar 6gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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