Name: Butternut Squash And Roasted Pepper Soup Recipe
Total time: 10 min
Yield: 9
Cuisine: Indian

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This sweet and savory soup is special to me because it has the warm creamy feeling of home and just enough punch to keep the flavors interesting. Stacey Peterson, New Haven, Connecticut. 

How to make Butternut Squash And Roasted Pepper Soup Recipe

Taste Of Home

Crawler

Indian

<p>This sweet and savory soup is special to me because it has the warm creamy feeling of home and just enough punch to keep the flavors interesting. Stacey Peterson, New Haven, Connecticut. </p>

Large sweet red peppers

Medium onion, coarsely chopped

Canola oil

Garlic cloves, minced

Medium butternut squash , peeled and cubed

Vegetable Stock

Curry powder

Salt

Ground cinnamon

Pepper

Minced fresh cilantro, optional

Cut peppers in half; remove seeds. Broil peppers 4 in. From the heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Chop peppers.

step 1

In a large saucepan coated with cooking spray, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Add squash; cook for 3 minutes. Stir in the stock, curry powder, salt, cinnamon, pepper and red peppers. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender.

step 2

Cool slightly. In a blender, process 7 cups soup in batches until smooth. Return all to pan and heat through. Garnish with cilantro if desired.

step 3