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Squash Soup

Published on December 19th, 2008 by Alix

Squash Soup Cook Time: 20- 25 min

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 large jarred roasted red pepper, drained and chopped
  • 1 shot dry Sherry or Marsala wine
  • 1 cup vegetable broth
  • 10-ounce cooked butternut or winter squash
  • Salt and freshly ground pepper
  • 1/4 cup heavy cream
  • 2 tablespoons chopped slivered almonds, toasted

Directions:

  1. Heat a small saucepan over medium heat with olive oil coating the bottom
  2. Add the garlic and shallot and cook until softened, about 2 minutes.
  3. Add the roasted red peppers and heat for 1 minute.
  4. Add the Sherry and cook for 30 seconds.
  5. Transfer to a food processor with 1/4 cup broth and puree until smooth; return to the pan.
  6. Add the squash and the remaining 3/4 cup broth to the soup.
  7. Whisk to combine.
  8. Season to taste with salt, pepper and simmer for a few minutes.
  9. Stir in the cream and simmer for 1 minute.
  10. Serve the soup in espresso cups topped with the slivered almonds

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