Roasted Red Pepper Soup - Cuisinart Hurricane CBT-1500C Instruction And Recipe Booklet

Cook vegetables until soft and fragrant, about 6 to 8 minutes.
Add curry powder and stir; cook until fragrant, about 1 minute.
2. Scoop out the roasted butternut squash [it should yield about
1½ cups (375 ml) roasted] and add to the pan with the softened
vegetables. Add the coconut milk, chicken broth and remaining
salt. Using a heatproof spoon or spatula, stir ingredients
together, being sure to break up the butternut squash and
incorporating it into the other ingredients. Increase heat to
bring mixture to a boil and then reduce to maintain a steady
simmer. Allow to simmer for 20 to 30 minutes. Remove pan
from heat and allow to rest for 5 minutes.
3. Transfer rested soup to the blender jar. Secure lid.
4. Select Low and blend for 30 seconds, and then switch to High
and allow to blend until completely smooth, an additional
minute.
5. When soup has finished blending, carefully remove lid—
soup will be hot. Taste and adjust seasoning as desired.
* How to roast butternut squash: Preheat oven to 425ºF (220°C).
Cut squash in half, lengthwise. Scoop out all the seeds and
stringy matter. Drizzle 1 to 2 teaspoons (5 to 10 ml) olive oil
onto the flesh of each half of the butternut squash and then
sprinkle with ¼ teaspoon (1 ml) kosher salt and
(0.5 ml) freshly ground pepper. On an aluminum foil-lined pan,
place butternut squash flesh-side down. When oven is hot,
roast squash until skin can be easily pierced with a knife, about
35 minutes.
** Ghee is an Indian clarified butter found in the specialty food
section of supermarkets or health food stores.
Calories 149 (52% from fat) • carb. 16g • pro. 4g • fat 10g • sat. fat 7g
This soup is so good and easy to make that it may become a new
staple in your household, especially if you start keeping jars of
roasted red peppers on hand.
Makes 4 cups (1 L)
1 tablespoon (15 ml) olive oil
1 garlic clove, chopped
1 shallot, chopped
1 teaspoon (5 ml) fresh thyme leaves
¾ teaspoon (3.75 ml) kosher salt, divided
1 to 2 pinches freshly ground black pepper
1 tablespoon (15 ml) sherry
4 roasted red bell peppers, seeded (may use jarred or
homemade) and cut into 1-inch (2.5 cm) pieces
2 cups (500 ml) chicken broth, low sodium
½ cup (125 ml) heavy cream
¼ teaspoon (1 ml) orange zest
1
/ teaspoon
8
1. In a medium saucepan, heat the olive oil over medium-low
heat. When the oil is hot, add the garlic, shallot, thyme, ¼
teaspoon (1 ml) of the salt and one pinch of the pepper to the
skillet; cook until soft and fragrant, about 3 to 4 minutes. Add
the sherry, scraping up any brown bits from the bottom of the
pan. Cook until sherry is almost evaporated, about 1 minute.
2. Add the roasted peppers and the chicken broth. Increase heat
to bring mixture to a boil and then reduce to maintain a steady
16
Nutritional information per serving [about 1 cup (250 ml)]:
• chol. 8mg • sod. 316mg • calc. 59mg • fiber 2g

Roasted Red Pepper Soup