Butternut Squash Soup with Red Pepper Puree - The Autism Community in Action
Butternut squash simmered in chicken stock, blended smooth, then topped with roasted red pepper puree for a flavorful soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tacanow.org.
Ingredients
- 1 (2lbs) butternut squash, peeled
- 2 tablespoons olive oil
- Salt and pepper
- 1 onion, chopped
- 1 large garlic clove, chopped
- 6 cups chicken stock
- 1 teaspoon fresh thyme leaves
- 1/2 cup coarsely chopped drained roasted red peppers
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, chopped
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