ROASTED RED PEPPER & SQUASH SOUP
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.
- Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.
- Remove the stem and seeds from the red peppers. You can remove the skin if you like as well, but it will be unnoticeable once blended. Remove the flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a Vitamix or high powdered blender. Blend until smooth, about 1-2 minutes.
- Top with optional toppings and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 83 kcal, Carbohydrate 20 g, Protein 2 g, Fat 0.4 g, SaturatedFat 0.1 g, Fiber 4 g, Sugar 4 g, UnsaturatedFat 0.1 g
SWEET POTATO, ORANGE PEPPER AND SCALLION SOUP
Give this sunrise-colored soup a kick with a sprinkle of cayenne.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the drippings in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 4 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the sweet potato and bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, and adjust the consistency with water and seasoning with additional salt and pepper.
- Serve hot with a dollop of sour cream, cilantro and a sprinkle of cayenne pepper.
BUTTERNUT SQUASH AND ROASTED PEPPER SOUP
This sweet and savory soup is special to me because it has the warm creamy feeling of home and just enough punch to keep the flavors interesting. -Stacey Peterson, New Haven, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- Cut peppers in half; remove seeds. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Chop peppers., In a large saucepan coated with cooking spray, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Add squash; cook for 3 minutes. Stir in the stock, curry powder, salt, cinnamon, pepper and red peppers. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. , Cool slightly. In a blender, process 7 cups soup in batches until smooth. Return all to pan and heat through. Garnish with cilantro if desired.
Nutrition Facts :
YELLOW SQUASH AND BELL PEPPER SOUP
Categories Soup/Stew Blender Garlic Pepper Vegetable Sauté Quick & Easy Dinner Lunch Bell Pepper Summer Yellow Squash Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
- Serve soup sprinkled with coriander.
CHILLED YELLOW PEPPER AND SCALLION BUTTERMILK SOUP
Can be prepared in 45 minutes or less.
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Chop white and pale green parts of scallions and slice greens thin. In a large heavy saucepan cook chopped scallions and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add water and simmer 15 minutes, or until peppers are tender.
- In a blender purée mixture and in a bowl stir together purée, buttermilk, scallion greens, and salt and pepper to taste. Chill soup, covered. Soup may be made 1 day ahead and chilled, covered.
YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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