Roasted Red Pepper and Squash Soup
(Cook time about 30 minutes!)
1 small onion
2 tbsp butter
1/4 tsp curry powder
1/2 tsp dill weed
3 tbsp flour
1 can cream of chicken soup
1 lg red bell pepper
1 c water
1 tbsp bouillon (powder)
3 c sweet squash puree (acorn, pumpkin, buttercup...)
Pepper to taste (for garnish as well)
Feta to garnish
NOTE: Squash should already be baked and blended smooth - you can saute it until it is tender, or bake it for 40 min in the oven, the scoop and blend. I usually do this in advance of the meal. You can get away with cooking in the saute with the bell peppers then blending after it is tender.
1. In a large pan, saute onions, and bell pepper and paprika in butter. Mix bouillon, dill, curry and flour. Once saute is tender, blend in bouillon mix until incorporated. Add in water, then chicken soup. Bring to a slow simmer. Add a dash of pepper.
2. Once boiling, remove from heat, and blend smooth in a blender (until chunks of onion and pepper [and maybe even squash] are incorporated). Return to pot on the stove, then add in the 3 cups of squash. Simmer to heat. When warm, serve topped with crumbled feta and a dash of pepper.