Roasted Red Pepper Soup

Autumn was made for tantalizing soups and beautiful scarves. And if I was any good at knitting I would attempt a post on both of these things, but despite my nana’s efforts with me, I have yet to enter the scarf making world. Alas, this entry is simply a soup recipe, albeit a delicious one!
-Red peppers (I wanted to make a large amount of soup so I used 9)
-1 butternut squash
-carrots (as many as you would like)
-1/2 cup butter
-1/4 cup herb & garlic cream cheese
-ground pepper and sea salt
-1 package of onion soup mix

-Wash and dry your red peppers


-Roast them, turning regularly (believe me, it’s worth the extra time!)


-Peel and cut carrots.


-Cut off skin, spoon out seeds and chop squash into squares.


-Add carrots and squash to large pot filled with water and cook until soft.

-Remove roasted red peppers from oven.


-Place them in a bowl with cling wrap over top. Let them sit in there for a few minutes, so that the steam can build up and soften the skins.


-Remove from bowl, peel skins off and clean out the seeds.


-Chop the pepper into smaller pieces.

Add pepper, salt, butter, onion soup mix and cream cheese.


-Stir and let simmer for a few minutes.

-Ladle into blender and blend until smooth (no chunks).

-On a crisp Autumn evening, serve with fresh bread and enjoy!


P.S. This would be a lovely Thanksgiving appetizer.

mm mm good!

One thought on “Roasted Red Pepper Soup

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