Roasted Red Pepper Squash Soup Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Serves/Makes:6 or more Ingredients 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) Preparation 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 Comments 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. Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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