Butternut Squash And Roasted Red Pepper Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 medium red bell peppers, cored, seeded, and halved lengthwise
• 1 large butternut squash, peeled, seeded, and cubed
• 1 large onion, finely chopped
• 2 (14 1/2 ounce) cans vegetable broth
• 2 granny smith apples, cored, peeled, and chopped
• 1 teaspoon curry powder (to taste)
• 1/8 teaspoon ground nutmeg
• salt and pepper

Recipe

• 1 preheat the oven broiler.
• 2 line a small roasting pan or baking sheet with foil. place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
• 3 broil until pepper skins are completely black, about 8 minutes.
• 4 remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
• 5 remove foil and peel off the blackened skins. slice peppers into 1/2-inch strips and set aside.
• 6 combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
• 7 partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
• 8 add the pepper slices and cook for 5 minutes longer.
• 9 transfer soup to food processor or blender and process until smooth. return to saucepan, add seasonings and reheat before serving.