17
2. Scoop out the roasted butternut squash (it should yield about
1½ cups roasted) and add to the pan with the softened
vegetables. Add the coconut milk, chicken broth and remaining
salt. Using a heatproof spoon or spatula, stir ingredients
together, being sure to break up the butternut squash and
incorporating it into the other ingredients. Increase heat to bring
mixture to a boil and then reduce to maintain a steady simmer.
Allow to simmer for 20 to 30 minutes. Remove pan from heat
and allow to rest for 5 minutes.
3. Transfer rested soup to the blender jar. Secure lid.
4. Select Low and blend for 30 seconds, and then switch to High
and allow to blend until completely smooth, an additional
minute.
5. When soup has finished blending, carefully remove lid—soup will
be hot. Taste and adjust seasoning as desired.
*How to roast butternut squash: Preheat oven to 425ºF. Cut squash
in half, lengthwise. Scoop out all the seeds and stringy matter.
Drizzle 1 to 2 teaspoons olive oil onto the flesh of each half of the
butternut squash and then sprinkle with ¼ teaspoon kosher salt
and
1
/
8
teaspoon freshly ground pepper. On an aluminum foil-lined
pan, place butternut squash flesh-side down. When oven is hot,
roast squash until skin can be easily pierced with a knife, about 35
minutes.
**Ghee is an Indian clarified butter found in the specialty food
section of supermarkets or health food stores.
Nutritional information per serving (about 1 cup):
Calories 149 (52% from fat) • carb. 16g • pro. 4g • fat 10g • sat. fat 7g
• chol. 8mg • sod. 316mg • calc. 59mg • fiber 2g
Roasted Red Pepper Soup
This soup is so good and easy to make that it may become a new
staple in your household, especially if you start keeping jars of
roasted red peppers on hand.
Makes 4 cups
1
tablespoon olive oil
1
garlic clove, chopped
1
shallot, chopped
1
teaspoon fresh thyme leaves
¾
teaspoon kosher salt, divided
1 to 2 pinches freshly ground black pepper
1
tablespoon sherry
4
roasted red bell peppers, seeded (may use jarred or
homemade) and cut into 1-inch pieces
2
cups chicken broth, low sodium
½
cup heavy cream
¼
teaspoon orange zest
1. In a medium saucepan, heat the olive oil over medium-low heat.
When the oil is hot, add the garlic, shallot, thyme, ¼ teaspoon of
the salt and one pinch of the pepper to the skillet; cook until soft
and fragrant, about 3 to 4 minutes. Add the sherry, scraping up
any brown bits from the bottom of the pan. Cook until sherry is
almost evaporated, about 1 minute.
2. Add the roasted peppers and the chicken broth. Increase heat to
bring mixture to a boil and then reduce to maintain a steady
simmer. Allow to simmer for 20 to 30 minutes. Remove pan from
heat and allow to rest for 5 minutes.
3. Transfer the hot mixture to the blender jar. Secure lid and select
Low to blend until smooth, about 1 minute. Add the heavy
cream, zest and remaining salt and pepper. Select Low to fully
mix, an additional 30 seconds.
