Creamy Butternut Squash Soup with Pepper Paint!

Creamy Butternut Squash Soup with Pepper Paint

The large potato provides the creaminess in this wonderful soup!

2 tbsp butter
1 large onion, chopped
3 cloves garlic, minced
1 tbsp mild curry paste
2 tsp minced ginger root
1/2 tsp each salt and pepper
5c cubed peeled butternut squash
1 large potato, peeled and thinly sliced
4c vegetable or chicken stock
2 tbsp tomato paste
1/3c milk or 10% cream (I used milk)
2 tbsp lemon juice

Red Pepper Paint

Yield: 6 servings
158 calories, 5g fat, 4g fiber.

2 sweet red peppers ( I cheated on this one and used bottled roasted red peppers) saves time! Open, pour into blender and puree!

or: On baking sheet, broil red peppers, turning twice, until charred, about 20 minutes. Let peppers cool. Peel, seed and remove membranes; puree in blender or food processor until smooth. Strain through fine sieve. (make ahead) Cover and refrigerate for up to 48 hours.

In large skillet, melt butter over medium heat; fry onion, garlic, curry paste, ginger, salt and pepper, stirring, until softened, about 3 minutes. Add squash; stir until coated. scrape into slow-cooker.

Add potato, stock and tomato paste to slow-cooker. Cover and cook on low for 6 hours or until vegetables are tender. stir in cream and lemon juice.

Using immersion blender or transferring into batches to blender or food processor, puree soup. Ladle into warmed serving bowls.

Using small spoon, drop Red Pepper Paint randomly in centre of each bowl. Using toothpick or skewer, drag through drops to make decorative swirls.