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Butternut Squash and Roasted Pepper Soup

Yields: 6 servings
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Savory Spice Shop Ingredients
Cumin Seeds, Ground, Organic 1/2 oz bag $1.30
Lodo Red Adobo 1/2 oz bag $1.30
Pepper, Black, Tellicherry: Coarse 1/2 oz bag $0.95

Ingredients:

  • 4 x Anaheim or Poblano Peppers
  • 2 Tbsp. olive oil
  • 2 x medium onions, chopped
  • 2 x cloves garlic, minced
  • 1 x butternut squash, peeled and cubed
  • 4 x medium Yukon Gold potatoes
  • 2 x 32oz containers chicken broth
  • 1/2 tsp. ground cumin
  • 1 1/2 tsp. Lodo Red Adobo
  • 2 tsp. salt
  • 1/2 tsp. coarse ground pepper
  • sour cream, avocado and sauteed onions for garnish

Directions:

Preheat broiler. Place peppers under broiler and cook until skin is blackened (about 5 minutes per side). Remove and put in brown paper bag until cool to touch. Remove skin and seeds and chop peppers. Set aside. In a sauté pan, heat olive oil and sauté onions until translucent (about 4 minutes). In the last minute add garlic. Put the squash,potatoes, peppers and onions into a crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat over night. In a food processor puree soup until smooth, and return to pot. Add more Lodo Red Adobo if desired and salt and pepper to taste. Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.

Serving Suggestions:

For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

Yields:

6 servings

Thanks to:

Creative Culinary, Savory Spice Shop customer

Butternut Squash And Roasted Pepper Soup

“I just want to thank you for the service and products I received. The staff was friendly, knowledgeable, and genuine. I left with quality ingredients, recipes and a smile. I was able to pass on the sweetness and smiles to others with my new recipes!”

-Trista V. of Colorado Springs, CO

Butternut Squash and Roasted Pepper Soup


Yields: 6 servings

Ingredients:

  • 4 x Anaheim or Poblano Peppers
  • 2 Tbsp. olive oil
  • 2 x medium onions, chopped
  • 2 x cloves garlic, minced
  • 1 x butternut squash, peeled and cubed
  • 4 x medium Yukon Gold potatoes
  • 2 x 32oz containers chicken broth
  • 1/2 tsp. ground cumin
  • 1 1/2 tsp. Lodo Red Adobo
  • 2 tsp. salt
  • 1/2 tsp. coarse ground pepper
  • sour cream, avocado and sauteed onions for garnish

Directions:

Preheat broiler. Place peppers under broiler and cook until skin is blackened (about 5 minutes per side). Remove and put in brown paper bag until cool to touch. Remove skin and seeds and chop peppers. Set aside. In a sauté pan, heat olive oil and sauté onions until translucent (about 4 minutes). In the last minute add garlic. Put the squash,potatoes, peppers and onions into a crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat over night. In a food processor puree soup until smooth, and return to pot. Add more Lodo Red Adobo if desired and salt and pepper to taste. Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.

Serving Suggestions:

For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

Yields:

6 servings

Thanks to:

Creative Culinary, Savory Spice Shop customer