Butternut Squash Soup with Roasted Red Pepper Puree

author: ro

created: 2005-02-11 01:21:30

servings: 6-8


My friend Esther brought this to a potluck lunch last fall and I've been making it ever since. A great winter soup, warm, hearty, soul satisfying as well as quick, cheap and easy. The red pepper puree makes the squash soup twice as beautiful and twice as delicious.


From www.epicurious.com BUTTERNUT SOUP WITH CUMIN 3 tablespoons olive oil 3 medium onions, peeled and sliced (3 cups) 3 pounds butternut squash (Or your favorite winter squash) peeled and cut into 2-inch cubes (8 cups) 2 teaspoons salt Freshly ground black pepper 1 teaspoon ground cumin 3 sprigs of fresh thyme 3 cups chicken broth, vegetable broth, or a commercial broth In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn. Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Braise for another 15 minutes, checking once in a while that the vegetables do not burn. Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender. Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve with a dollop of roasted red pepper puree in the middle. For special effects swirl the puree through the soup with the blade of a knife. ROASTED RED PEPPER PUREE 1 cup coarsely chopped drained roasted red peppers from jar 1 tablespoon extra-virgin olive oil 2 garlic cloves, chopped 1/4 teaspoon dried crushed red pepper Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.) Per tablespoon: calories, 15; total fat, 1 g; saturated fat, 0; cholesterol, 0; fiber, 0 Makes about 3/4 cup.