Butternut and Red Pepper Soup

Makes 8 bowls of soup

1 3.5 lb Butternut Squash

2 TBS Olive Oil

1 stalk Celery (finely diced)

1 Medium Carrot (finely diced)

1 Small Onion (finely diced)

¾ to 1 tsp Kosher Salt *

1 Clove Garlic (minced)

4 C Chicken Broth

2 TBS Balsamic Vinegar *

1 12oz Jar Roasted Red Peppers (drained)

Croutons (optional)

Place the butternut squash in a microwave rated plate. Poke 12 sets of holes into the top of the squash using a fork so that steam can escape during cooking. Microwave on high for 20 to 30 minutes or until a fork can easily be inserted into the small end of the squash showing that it is completely cooked. Let the squash cool for 10 minutes then cut in half. Scoop out the seeds then scrape the flesh into a bowl and mash with a fork.

Heat the oil in a medium pot. Sauté the finely diced celery, carrot, onion and salt until soft. Add the garlic and sauté for an additional 30 seconds. Add the butternut squash, chicken broth, balsamic vinegar and the drained roasted red peppers. Use an immersion blender to puree the soup or pour into a food processor to puree. Serve topped with croutons.

This soup can be made up to two days in advance and can be served warm or cold.

* Pronto Substitutes

Kosher Salt – Substitute ½ tsp table salt for the kosher salt

Balsamic Vinegar – You can substitute sherry for the balsamic vinegar

Cooking Butternut Squash

You can either microwave the butternut squash as described in this recipe or roast it in the oven. Cut the squash in half, remove the seeds, and lay it cut side down in a roasting pan. Cook at 350°F for 1 hour or until soft.

To print a copy of this recipe go to Butternut and Red Pepper Soup.