Butternut Squash and Roasted Pepper Soup Recipe
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
Healthy
Contest winning
TOTAL TIME: Prep: 30 min.
Cook: 40 min.
MAKES: 9 servings
Ingredients
2 large sweet red peppers
1 medium onion, coarsely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 medium butternut squash (3 to 3-1/2 pounds), peeled and cubed
6 cups vegetable stock
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
Minced fresh cilantro, optional
Directions
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.
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.
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. Yield: 9 servings (2-1/4 quarts).
Nutritional Facts
1 cup equals 86 calories, 2 g fat (trace saturated fat), 0 cholesterol, 467 mg sodium, 18 g carbohydrate, 5 g fiber, 2 g protein.
Originally published as Butternut Squash and Roasted Pepper Soup in Healthy Cooking October/November 2012, p40
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
Healthy
Contest winning
TOTAL TIME: Prep: 30 min.
Cook: 40 min.
MAKES: 9 servings
Ingredients
2 large sweet red peppers
1 medium onion, coarsely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 medium butternut squash (3 to 3-1/2 pounds), peeled and cubed
6 cups vegetable stock
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
Minced fresh cilantro, optional
Directions
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.
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.
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. Yield: 9 servings (2-1/4 quarts).
Nutritional Facts
1 cup equals 86 calories, 2 g fat (trace saturated fat), 0 cholesterol, 467 mg sodium, 18 g carbohydrate, 5 g fiber, 2 g protein.
Originally published as Butternut Squash and Roasted Pepper Soup in Healthy Cooking October/November 2012, p40
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
Another Great Group of *~ Beth ~*
.
__,_._,___
No comments:
Post a Comment