Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
Roasted Squash And Roasted Pepper Soup
Description:
Nice Healthy Fall Soup Ingredients: Ingredients o 2 medium red bell peppers, cored, seeded, and halved lengthwise o 1 large butternut squash, peeled, seeded, and cubed o 1 large onion, finely chopped o 2 (14 1/2 ounce) cans vegetable broth o 2 granny smith apples, cored, peeled, and chopped o 1 teaspoon curry powder ( to taste) o 1/8 teaspoon ground nutmeg o salt and pepper Directions: Directions 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.  Recipe Summary: Yield: 4-6 Servings Prep Time: 30 minutes Cook Time: 30 minutes Comments: | |
Recipe Provided By:
Marriott Ranch & Inn at Fairfield Farm Hume, VA  Detailed Listing | Website Hume Bed and Breakfast Inns |