Tuesday, January 11, 2011

Butternut Squash Red Pepper Soup

Kids were sick tonight. I had to pull something together from the things I had, since I hadn't gone shopping in awhile! I had frozen butternut squash (awesome thing to stock up on), so I wanted to use that.
Got the recipe from a new cookbook, "Supermarket Vegan."

2 Tbl Olive Oil
1 C Chopped Onion
3 large Cloves Garlic
2 1/2 C Broth
1/2 C water
2 (12 oz pkgs.) Butternut Squash
1 (12 oz.) Jar Roasted Red Peppers (in water), drained
1 tsp Sugar
1/2 tsp Poultry Seasoning
1/2 tsp Dried Thyme
1/4 tsp Dried Rosemary
1/2 tsp Salt
Fresh Pepper
Chopped Chives for serving

In medium stock pot, heat oil. Cook onion 3 minutes. Add garlic. Cook for one more minute. Add Everything else except Chives. Bring to Boil. Cover and reduce heat and simmer for 20 minutes. Working in batches, puree in blender. Serve warm with chives.

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