The Pioneer Woman Tasty Kitchen
Profile Photo

Squash Soup with Red Pepper

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A vegan squash soup that will not disappoint.

Ingredients

  • 1 whole Medium Size Butternut Squash (you'll Need At Least 2 Cups Of Cubes For The Recipe)
  • 1 Tablespoon Sesame Oil
  • 2 whole Red Bell Pepper, Stem And Seeds Removed, Sliced Lengthwise
  • ½ whole Small Red Onion, Sliced Lengthwise
  • 2 cloves Garlic, Peeled
  • 5 cups Plain Soy Milk
  • 4 Tablespoons Unsalted Butter
  • 6 Tablespoons Wheat Flour
  • 3 dashes Salt
  • 3 dashes Pepper

Preparation

Preheat oven to 425 F.

Skin the squash, cut it in half and remove the seeds. Dice the squash into medium sized pieces. Coat the pieces with the sesame oil and put them on a baking tray. Place the squash in the oven and let it roast for 25-30 minutes until tender. Cooking times will vary based on ovens.

In the meantime, slice the red pepper and onion lengthwise, peel the garlic, and add the ingredients to a food processor and chop until fine.

When the squash done roasting, add the roasted pieces into a bowl and mash with a masher.

In a medium-size stock pot on medium heat, add the mashed squash, red pepper, garlic and onion combination, along with the soy milk. Stir. Allow the soup to cook initially for 10-15 minutes, stirring occasionally (in preparation for the next step below). Make sure that the contents of stock pot never come to a boil while keeping it on medium heat (if necessary lower the temperature of your stove if the contents start to come to boil).

In a heavy based pot, melt the butter on medium-low heat. Once the butter is melted add the flour, and stir continuously and quickly for about 30-60 seconds. It will make a thick dough-like substance. Quickly add about two ladles full of the soup from the stock pot to the butter and flour mixture. Stir together continuously for about one minute.

Add the contents of the heavy based pot back into the squash soup in the stock pot. Stir continuously, making sure that the butter and flour mixture dissolves into the contents of the soup in the stock pot.

Add salt and pepper to taste. Serve immediately. Enjoy!!

Recipe inspired by the Fannie Farmer Cookbook.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Five Spice Turnip Soup
Profile Photo by Adrienne in Soups
Turnips are totally underrated! They are cheap and packed with nutrients,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


3 Cheese Soup
Profile Photo by C. L. ( Cheryl ) "Cheffie Cooks" Wiser in Soups
A creamy and delicious soup that will warm you on a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Baked Potato Beer Cheese Soup
Profile Photo by Heather Kirby in Soups
Hot, hearty and ridiculously good! Baked potato chunks in a hearty...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Turkey Pot Pie Soup with Buttermilk Biscuit “Croutons”
Profile Photo by Justine Sulia (Cooking and Beer) in Soups
Need a way to use up those Turkey-Day leftovers? This turkey...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Creamy Roasted Broccoli Cheddar Soup
Profile Photo by jess in Soups
A rich but surprisingly light soup with lots of possibilities for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy