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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Butternut Squash and Roasted Pepper Soup Recipe

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This recipe for Butternut Squash and Roasted Pepper Soup is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Anaheim or Poblano peppers
2 Tbsp. olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 butternut squash, peeled and cubed
4 medium Yukon Gold potatoes
8 cups vegetable or chicken broth
1/2 tsp. Ground Cumin Seeds
1 1/2 tsp. LoDo Red Adobo
2 tsp. Kosher Salt
1/2 tsp. Coarse Black Malabar Pepper
Directions:
Directions:
Preheat broiler. Place peppers under broiler and cook until skin is blackened, about 5 min. per side. Remove and place in brown paper bag until cool to touch. Remove skin and seeds and roughly chop peppers. Set aside. In a saute pan, over medium heat, add olive oil and onions and saute until translucent, about 4 min. In the last minute, add the garlic. Place squash, potatoes, peppers and onions into a slow cooker/crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat overnight. In a food processor, puree soup until smooth, then return to pot over low or warm. Adjust seasoning to taste.



SERVING SUGGESTIONS
Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions. For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

 

 

 

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