This creamy soup is super healthy and though it tastes rich, there’s not a drop of cream in it. In fact, the ingredients are so simple that you might be surprised at how well it turns out!
I made this up for a brunch on a cold rainy day and it was well received. Since it goes beyond the plain squash, it’s more exciting than the average soup, with a aftertaste of roasted pepper that is really delightful. Perfect for those days when summer seems far away.
Roasted Pepper Squash Soup
2 acorn squash or about 5 c. cooked squash (I steamed mine)
3 red sweet peppers
3 cloves garlic, chopped
1 onion, chopped
4 Tblsp. oil
5 c. broth
1 tsp. garlic salt
Rub the peppers with oil and place in a pan to char over high heat. You can also roast over an open flame. When thoroughly blackened, set aside to cool.
When cooled, remove the seeds and peel the peppers. Cut into strips and put in the blender. Add the squash and one cup of broth.
Blend until smooth and set aside.
In a pot, heat the oil over medium heat and add onions. Saute until transluscent. Add the garlic and cook one minute. Add remaining broth and simmer for 10 minutes.
Let the mixture cool a bit, then blend it until smooth and pour both the onion broth and the squash puree into the pot. Simmer for another 5-10 minutes, adding the garlic salt, and serve hot.Print or share this recipe using the icons above!