Butternut Squash And Roasted Pepper Soup Recipe

Ingredients

2 large sweet red peppers1 medium onion, coarsely chopped1 tablespoon canola oil2 garlic cloves, minced1 medium butternut squash (3 to 3-1/2 pounds), peeled and cubed6 cups vegetable stock1-1/2 teaspoons curry powder1/2 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon pepperMinced fresh cilantro, optional

Preparation

Cut peppers in half; remove seeds. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Chop peppers.

In a large saucepan coated with cooking spray, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Add squash; cook for 3 minutes. Stir in the stock, curry powder, salt, cinnamon, pepper and red peppers. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender.

Cool slightly. In a blender, process 7 cups soup in batches until smooth. Return all to pan and heat through. Garnish with cilantro if desired.