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Butternut Squash And Roasted Red Bell Pepper Soup

Veggie.Kitchen's picture
Ingredients
  Butternut squash 6 Cup (96 tbs), cubed
  Leeks 2 Cup (32 tbs), thinly sliced
  Red bell pepper 1 , seeded and sliced
  Curry powder 1 Tablespoon
  Coriandar powder 1 Teaspoon
  Tarragon 1 Teaspoon, ground
  Salt & pepper To Taste
  Olive oil 2 Teaspoon
  Soy sauce 1⁄2 Cup (8 tbs)
  Pumpkin seeds 1 Teaspoon, toasted
Directions

MAKING
1. Place the bell pepper slices on a bake sheet and roast in the broiler for about 10 minutes or until the skins are blackened. When cool enough to handle remove the skins.
2. Heat the oil in a large pot over medium-high heat. Add the leeks, squash and bell pepper strips.
3. Cover and cook for 15 minutes or until the vegetables are tender and browned in spots. Remember to stir occasionally.
3. Add the spices and stir well and cook for 30 seconds.
4. Add 6 cups of water and bring to a boil then reduce heat to simmer for 15 minutes.
5. Remove from heat and puree using either a blender or an immersion blender.

SERVING
6. Pour in soup bowls and top each bowl with the toasted pumpkin seeds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Butternut Squash
Interest: 
Easy, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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