Roasted Red Pepper and Butternut Squash Soup

By maguired55

42 people added this to their Recipe Box

Roasted Red Pepper and Butternut Squash Soup

Preparation time: 20 Minutes
Cook time : 1 hour (approximate)

This recipe forms a concentrate for the soup which can be stored in the refrigerator.

Ingredients

1 butternut squash , peeled and cubed1 1butternut squashbutternut squashes, peeled and cubed
1 chopped onion 1 1chopped onion
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1 peeled apple , cored and chopped1 1peeled appleapples, cored and chopped
Homemade Chicken Stock, (enough to cover indredients in pan)
2 slices thick Italian bread 2 2slices slicesthick Italian bread or Belgian bread
2 roasted red peppers 2 2roasted red pepperroasted red peppers
1 tsp olive oil 1 1tsp tspolive oil
1 tsp chopped garlic 1 1tsp tspchopped garlic

Preparation

Place squash, onion, apple, salt and pepper in stock pot. Add homemade chicken stock to cover. Place bread slices on top and simmer until everything is soft. Remove from heat and let cool. Add skinned red peppers, olive oil and garlic. Blend in blender or with immersion blender. To serve, add concentrate to pot with 5% cream to taste. If a lighter soup is desired, add milk, or a combination of milk and cream. Heat thoroughly and enjoy on a brisk fall day!

Source : maguired55

Keywords : Soup; One-Pot; Red pepper; Squash; Apples; Stock;

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