Butternut Squash and Roasted Red Pepper Soup

It feels like fall today. Regardless of the time of year, if it feels like fall, I eat like it’s fall. So here’s my favorite fall soups. Very similar, but not exact. Hope you enjoy!

2 medium red bell peppers, cored, seeded and halfed lengthwise

1 large butternut squash, peeled, seeded and cubed (easier if cooked a bit first)

1 large onion finely chopped

14.5 oz vegetable stock

2 granny smith apples, peeled, cored and chopped

1 teaspoon curry powder (to taste)

1/8 teaspoon ground nutmeg

salt and pepper to taste

1. Preheat the oven broiler

2. Line a small roasting pan or baking sheet with foil. Place pepper halves cut side down on foil and put on rack closest to the broiler.

3. Broil until skins are completely black, about 8 min.

4. Remove from oven, wrap peppers in foil and let stand 10 min.

5. Remove foil and peel off blackened skins. Cut into 1/2 inch strips and set aside.

6. Combine squash, apples, onion and broth in a large 4qt saucepan over medium heat and bring to a boil.

7. Partially cover saucepan, reduce heat to medium/low and simmer until squash is tender, about 20 min.

8. Add the pepper slices and seasonings and cook for an additional 5 min.

9. Transfer soup to blender or food processor and procces until smooth.

10. Serve with fresh crusty bread.

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