Roasted Red Pepper and Squash Soup

By AnnieMro

Ingredients

• 3 large red bell peppers
• 8 cups cubed squash
• 1 large onion, cut in wedges
• 3 large garlic cloves, minced
• 3 tbsp. olive oil
• 1 tsp. each dried oregano and thyme
• 1/2 tsp. each salt and pepper
• 3 cups vegetable broth
• 1 cup water
• 1 tbsp. lemon juice
• 2/3 cup plain Greek or Balkan-style yogurt
• 2 tbsp. minced chives, green onion or parsley

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

Quarter and core peppers. Place in a large roasting pan with squash, onions and garlic. Add oil, oregano, thyme, salt and pepper and toss well. Roast in 425F oven until tender and lightly browned around the edges, about 40 mins. Let cool slightly, peel skins from peppers.

A third at a time, puree roasted vegetables with a third of broth in blender until smooth. Strain through sieve into saucepan.

Pour 1 cup water into roasting pan. Over medium-high heat, scrape up brown bits from bottom of pan. Boil until blended and slightly reduced, about 3 mins. Strain into roasted vegetable puree. Add lemon juice and whisk to combine.

Heat, stirring often adding more water to thin soup if desired. Add a spoonful of yogurt and a sprinkle of chives.