Best 7 Butternut Squash And Roasted Pepper Soup Recipes

BUTTERNUT SQUASH AND ROASTED PEPPER SOUP

Steps:

• 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.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
• To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
• Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PURéE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
• Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
• Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
• Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
• Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
• Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP

Steps:

• Preheat the oven broiler.
• Line a small roasting pan or baking sheet with foil. Place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
• Broil until pepper skins are completely black, about 8 minutes.
• Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
• Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
• Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
• Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
• Add the pepper slices and cook for 5 minutes longer.
• Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.

ROASTED RED PEPPER & BUTTERNUT SQUASH SOUP

Steps:

• Put the butternut squash, red pepper and whole garlic cloves (leave skin on) and herbs in to the oven at 200c/fan180c with a slash of olive oil for 30 - 40 mins until soft & golden.
• In the mean time gently soften the onions, celery and carrot with a splash of olive oil and good dollop of butter. Add chilli once softened.
• Remove herbs if crispy and put butternut squash etc. in with the onion mixture. Add 600 mls of stock.
• Puree mixture in batches until smooth & lump free. Pass through a sieve to omit any unwanted skin. This gives a smooth as silk consistency making it dinner party standards.
• Reheat on a low heat gradually adding remaining stock until you have YOUR desired consistency and season with white pepper. Enjoy!

BUTTERNUT SQUASH AND ROASTED RED PEPPER BISQUE

Steps:

• Heat oven to 400°F.
• Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
• Melt butter in a very large skillet over medium heat and add garlic to saute.
• When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
• As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
• Add the roasted pepper.
• Season with white pepper, creole and salt to taste and stir well.
• Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
• When all is soft, take a hand mixer and blend in the skillet.
• Add cream, stir and remove from heat.
• Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
• Make the yummy sound.