butternut squash soup with roasted red bell pepper
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1 large sweet red pepper(s), cut in half, remove innards, place on baking sheet
1 medium uncooked onion(s), chop and place in saucepan and cook with butter un
1 medium uncooked butternut squash, cut in half, roast in oven on pan coated in PAM sp
1 tsp black pepper, add to your taste preference.
2 1/2 tsp kosher salt, add to taste preference
3 Tbsp unsalted butter
1 cup(s) water, 1-2 cups depending on desired consistency of soup
3 cup Swanson Cooking Stock, Chicken, add 3 cups to saucepan with the onions and butter
1 second spray Raleys Nonstick Cooking Spray, Extra Virgin Olive Oil, to use on the pan to roast vegetables
- Cut squash in half lengthwise and scoop out the seeds. Cut the bell pepper in half and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick oil spray. Bake squash and pepper in the oven for 40-45 minutes or until very tender. Set aside to cool. When squash is cool, scoop the flesh from the skin. While the squash and pepper is baking, cook the onion in the butter in a medium to large saucepan over moderately low heat for about 5 min or until onion is soft. Add the broth and simmer the mixture for 10 minutes. (covered). Add squash and pepper to the sauce pan. Trasnfer the mixture to a food processor, in batches, and puree until smooth. Remove some of the puree into separate bowl from the processor as there is a large amount to puree. Add enough water to achieve the desired consistency and once entire batch pureed add all of it to original saucepan. Add salt and pepper to taste. Keep cooking until entire mixture is hot.
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