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Roasted Red Pepper Squash Soup
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Recipe Information
Serves/Makes:6 or more

  • 2 lbs (.9 kg). yellow squash, cooked and pureed (hubbard, butternut, acorn, etc.)
  • 1 tsp (5 ml) garlic powder
  • 5 cups (1175 ml) chicken stock
  • 2 red bell peppers, roasted and chopped
  • 1/4 tsp (1 ml) cinnamon
  • 1 cup (225 ml) milk
  • 1 hot chili pepper, roasted and finely minced (optional)
  • Combine all ingredients, except milk and bring to a boil.
  • Simmer for 30 minutes.
  • Add milk, heat and serve.
  • For a creamy soup, puree all in a blender or food processor and reheat on low before serving
You can also substitute sweet potatoes in place of the squash and it comes out great. Use vegetable stock in place of the chicken stock for a vegetarian dish.

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