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Butternut Squash and Roasted Pepper Soup

Yields: 6 to 8 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35
Lodo Red Adobo 1 oz bag $2.30
Pepper, Black, Malabar: Coarse 1 oz bag $1.80

Ingredients:

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

Directions:

Preheat broiler. Place peppers under broiler and cook until skin is blackened, about 5 min. per side. Remove and place in brown paper bag until cool to touch. Remove skin and seeds and roughly chop peppers. Set aside. In a saute pan, over medium heat, add olive oil and onions and saute until translucent, about 4 min. In the last minute, add the garlic. Place squash, potatoes, peppers and onions into a slow cooker/crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat overnight. In a food processor, puree soup until smooth, then return to pot over low or warm. Adjust seasoning to taste.

Serving Suggestions:

Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

Yields:

6 to 8 servings

Thanks to:

Creative Culinary, Savory Spice Shop customer

Butternut Squash And Roasted Pepper Soup

“We just really enjoyed the store in every possible way. We liked the facility. We liked the people and God knows we liked the products that we bought. The Truffle salt is awesome on popcorn!”

-Andy T. of South Jordan, UT

Butternut Squash and Roasted Pepper Soup


Yields: 6 to 8 servings

Ingredients:

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

Directions:

Preheat broiler. Place peppers under broiler and cook until skin is blackened, about 5 min. per side. Remove and place in brown paper bag until cool to touch. Remove skin and seeds and roughly chop peppers. Set aside. In a saute pan, over medium heat, add olive oil and onions and saute until translucent, about 4 min. In the last minute, add the garlic. Place squash, potatoes, peppers and onions into a slow cooker/crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat overnight. In a food processor, puree soup until smooth, then return to pot over low or warm. Adjust seasoning to taste.

Serving Suggestions:

Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions.For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

Yields:

6 to 8 servings

Thanks to:

Creative Culinary, Savory Spice Shop customer