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

Roasted Sweet Corn and Apple Bisque
Profile Photo by Superman Cooks in Soups
A light and satisfying soup that welcomes the cool fall weather.
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


Paprika Parsnip Soup
Profile Photo by Martyn Slack in Soups
Paprika Parsnip soup is perfect winter food to keep you warm...
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


Roasted Butternut Squash Soup
Profile Photo by Elena in Soups
Creamy, flavorful and rich roasted butternut squash soup with carrots and...
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


Healthy Carrot Soup
Profile Photo by Julia | HappyFoods Tube in Soups
Boost your immune system with this healthy carrot soup! It’s creamy,...
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


Carrot Curry Soup
Profile Photo by PW Food & Friends in Soups
From Heather Christo.
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy