BUTTERNUT OR ACORN SQUASH SOUP WITH ROASTED SWEET RED PEPPER - 8NEWS - WRIC | News Where You Live

BUTTERNUT OR ACORN SQUASH SOUP WITH ROASTED SWEET RED PEPPER

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BUTTERNUT OR ACORN SQUASH SOUP WITH ROASTED SWEET RED PEPPER

about 1½ to 2 quarts, 6 to 8 servings

 

  • 2 to 3 pounds butternut or acorn squash (4 cups finely mashed or pureed cooked squash) peel, seeds, and stringy pulp removed),
  • 3 (14½-ounce) cans chicken or vegetable broth, undiluted, or 5 cups dry white wine or water
  • ½ cup minced celery
  • ½ cup minced peeled onion or green onion (include some green tops)
  • Salt and white pepper to taste
  • Ground nutmeg to taste (optional)
  • Additional chicken or vegetable broth or dry white wine or water as needed
  • 1 to 2 roasted sweet red pepper(s), peel, stem, seeds removed, and cut into bite-size pieces (see note)
  • Bite-size cubes of peeled cooked butternut or acorn squash for garnish (optional)
  • Dollops of sour cream, divided, for garnish (optional)
  • Minced parsley (no stems) for garnish (optional)

 

Place squash in a microwave oven on a sheet of wax paper; microwave at HIGH power for 2 to 4 minutes, or until squash is easy to cut with a sharp knife.  Allow squash to cool for easier handling.  With a sharp knife, cut squash into quarters or small to medium-size pieces; remove seeds and stringy pulp and discard (may reserve seeds for toasting, if desired).  Remove peel with a peeler or sharp knife and discard.  May cut a few bite-size cubes of squash and reserve for garnish, if desired.  Finely mash or puree squash in a blender container, covered, at medium speed until smooth.  May add some of the chicken broth or wine or water to blender container to make pureeing easier, if desired.

 

In a large heavy saucepan, combine mashed or pureed squash, chicken broth or wine or water, celery, and onion.  Bring mixture to a simmer over moderate heat; reduce heat to low and season to taste with salt, white pepper, and nutmeg.  Cook, uncovered, over low heat for about 30 minutes to blend flavors.  Add additional chicken broth or wine or water as desired if soup is too thick.  Adjust seasoning to taste.  About 5 to 7 minutes before end of cooking time, add pears, if desired, and roasted pepper pieces.

 

Serve hot or chilled as desired.  May garnish each serving with bite-size cubes of cooked squash and/or a dollop of sour cream and/or a sprinkle of minced parsley, if desired.

 

Note: To roast pepper(s), place pepper(s) on a rack in a broiler pan.  Broil pepper(s), about 4 inches from heat source, charring all sides, turning pepper(s) as needed.  Place peppers in a brown paper bag or wrap in foil; seal bag or foil and allow to stand at room temperature for about 20 minutes.  Remove charred peel, stem, and seeds.  Cut into desired size pieces.

Note: Soup may be stored in a tightly closed glass or plastic container for 3 to 4 days.  Or, soup may be frozen in a tightly sealed freezer container.

Variations: Add 2 to 3 tablespoons or to taste finely grated peeled gingerroot to soup mixture.

Omit nutmeg; add about 1 teaspoon chili powder and ½ teaspoon ground cumin or to taste to soup mixture

Add ½ cup shredded or grated provolone or gouda or smoked provolone or smoked gouda cheese to soup during the last 30 minutes of cooking.

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