Butternut Squash, Potato and Roasted Pepper Soup

Butternut Squash, Potato and Roasted Pepper Soup might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 216 calories, 6g of protein, and 7g of fat per serving. This recipe serves 6. For $1.44 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Many people made this recipe, and 592 would say it hit the spot. It is brought to you by Creative Culinary. A mixture of pepper, ground pepper, use or, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. With a spoonacular score of 87%, this dish is super. Try Butternut Squash and Roasted Pepper Soup, Roasted Red Pepper and Butternut Squash Soup, and Roasted Red Pepper and Butternut Squash Soup for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the broiler. Place the peppers under the heated broiler and cook them until the skin has turned dark brown; about 5 minutes per side. Watch closely.Remove the pepper and place into a paper bag, close the bag until they feel warm to the touch; about 5 minutes.Remove them from the bag and peel off the skin, remove the stem and remove the seeds if desired. Chop into large chunks and set aside.Melt the butter and olive oil in a medium size skillet. Add the chopped onions and cook on medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too fast.Add the minced garlic in the last minute of cooking the onions and watch carefully; it should get cooked to a slight brown but no more...it can easily become bitter.Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper.Cook on high heat for 4 hours or overnight on the lowest heat. Use a stick blender or regular blender to blend all of the ingredients together; return the soup to the pot.Season with salt, pepper and more of the Lodo Red Adobo if required. Add the rest of the grilled onions, holding out a couple of spoonfuls for garnish.Serve and garnish with sour cream, avocado, onion and sprinkle with the red pepper.

 

Step by step:

1. Preheat the broiler.

2. Place the peppers under the heated broiler and cook them until the skin has turned dark brown; about 5 minutes per side. Watch closely.

3. Remove the pepper and place into a paper bag, close the bag until they feel warm to the touch; about 5 minutes.

4. Remove them from the bag and peel off the skin, remove the stem and remove the seeds if desired. Chop into large chunks and set aside.Melt the butter and olive oil in a medium size skillet.

5. Add the chopped onions and cook on medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too fast.

6. Add the minced garlic in the last minute of cooking the onions and watch carefully; it should get cooked to a slight brown but no more...it can easily become bitter.

7. Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper.Cook on high heat for 4 hours or overnight on the lowest heat. Use a stick blender or regular blender to blend all of the ingredients together; return the soup to the pot.Season with salt, pepper and more of the Lodo Red Adobo if required.

8. Add the rest of the grilled onions, holding out a couple of spoonfuls for garnish.

9. Serve and garnish with sour cream, avocado, onion and sprinkle with the red pepper.

Nutrition Information:

covered percent of daily need