Try this Butternut Squash Soup with Roasted Red Pepper And Green B recipe, or contribute your own.
Suggest a better descriptionMMMMM-----------------ROASTED RED PEPPER COULIS---------------------- 2 Red bell peppers 1/4 c Chicken broth Salt and pepper; to tasteMMMMM---------------------GREEN BASIL COULIS-------------------------- 1/2 c Virgin olive oil 1 Garlic clove 1 c Sliced shallots; (8 to 12 -shallots) 1/4 c White wine; (Eshcol White) 2 c Fresh basil leaves; well -packed 1/2 c Chicken broth Salt and pepper; to taste Preheat oven to 350 degrees. Cut squash in half lengthwise and remove seeds. Place, cut side down, on high-sided cookie sheet, pour water in pan to coat bottom. Bake until tender, about 1 hour. Meanwhile, heat butter in heavy pot. Add minced garlic and cook for 10 seconds. Add onions and cook over medium-low heat until onions are translucent, about 8 to 10 minutes. Pour in chicken broth. Bring to boiling. Reduce heat to very low. Peel and discard skin from squash. Mash flesh lightly, add to stock pot, and cook about 5 minutes. Pour soup into container of blender, in batches if necessary, and process until smooth but still thick. Return soup to heat. Season to taste with salt and pepper. Pour into serving bowls, decorate as desired with Red and Green Coulis. Makes 10 to 12 cups. Red Pepper Coulis: Roast pepper over flame on stove or under broiler until skin blackens evenly. Let cool. Peel off black skin and remove core and seeds. Chop coarsely. In food processor or blender, puree peppers, adding chicken broth until thick sauce consistency is attained. Season with salt and pepper, strain, and pour into plastic squeeze bottle. Green Basil Coulis: Heat olive oil in skillet. Add garlic and sliced shallots to pan and saute over low heat until translucent, about 5 minutes. Pour in wine and cook 1 minute. Stir in basil leaves and toss until coated with oil. Place in blender or food processor and process, adding chicken broth until liquid can be poured easily, but is not runny. Season with salt and pepper, and pour into squeeze bottle. Janet Trefethen, (c) 1992, holiday feast prepared for Julia Child Recipe by: Good Morning America
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Serving Size: 1 Serving (2436g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1673 | ||
Calories from Fat: 1266 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 140.7g | 188 % | |
Saturated Fat 87.7g | 439 % | |
Monounsaturated Fat 35.9g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 3924.6mg | 135 % | |
Potassium 3497.8mg | 92 % | |
Total Carbohydrate 108.6g | 32 % | |
Dietary Fiber 18.1g | 72 % | |
Sugars, other 90.6g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1673
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