Roasted Red Pepper Purée

By Grandmax4

This recipe is an accompaniment for Butternut Squash Soup with Roasted Red Pepper Puree .

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)