Roasted Red Pepper Squash Soup

http://online-cookbook.com

Roasted Red Pepper Squash Soup

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.

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.