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Yin Yang Spiral of Roasted Red Pepper Butternut Squash Soup

This is such an elegant recipe because you are combining two soups in one bowl and they each (hopefully!) stay in their own half of the bowl. The butternut squash soup recipe blends butternut squash with chicken stock, butter, onion and a little nutmeg, so you can see that most of the flavor comes from the butternut squash itself and the other ingredients are simply there to focus your attention on the squash soup flavor. Maybe you have tried an acorn squash soup, a roasted butternut squash soup, or another of the more famous squash soup recipes, or maybe you are new to preparing this tasty vegetable.

The roasted red pepper soup is more complex and features herbs, spices, brandy, cream, and other vegetables. It is a good idea, when combining two soups like this, to use a complex, full-flavored one, and a milder one. The result is that the easy butternut squash soup contrasts nicely with the creamy red bell pepper soup, providing a backdrop to the main flavor of the dish, which is the roasted red pepper soup recipe.

If you are looking for exciting appetizer recipes you might have ruled soup out as being a bit dull but there is certainly nothing boring about this gourmet soup recipe. It is delightfully easy to make as well and if you only fancy one of the soups you only have to make one, not both. This wonderful soup appetizer can also be served in bigger portions as lunch and if you do that it is great with crackers or buttered bread on the side.

Gourmet Soup Recipe - Two Kinds of Soup on One Plate
Summary: If you want an elegant looking soup, this red pepper and butternut squash soup is ideal. The flavors combine perfectly and the 2 soups look wonderful served together.
Author:
Cuisine: American / Chinese (fusion)
Recipe type: Soup
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
For the Butternut Squash Soup:
  • ½ butternut squash
  • 3 cups chicken stock
  • 1 tablespoon unsalted butter
  • ½ chopped onion
  • Salt and pepper
  • Nutmeg
For the Roasted Red Bell Pepper Soup:
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • Olive oil
  • 1 potato, chopped
  • 2 large roasted red bell peppers, chopped
  • 1 large blanched tomato, chopped
  • ½ onion
  • 2 tablespoons of sour cream or a sour cream and Half & Half combination
  • 2 tablespoons of fruit juice (orange, lemon, or grapefruit)
  • 2 cups of broth (water with 2 bouillon cubes)
  • 1 tablespoon brandy or white vermouth
  • ½ teaspoon dried oregano
  • ½ teaspoon lemon pepper
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon chili powder
  • Salt and pepper
Instructions
  1. You can make the soups one by one (and then warm the first one back up) or prepare them simultaneously. This is for the squash soup. Peel the squash and cut it into 1 inch chunks. Melt the butter in a large saucepan. Add the onion and cook for about 8 minutes until translucent. Add the stock and the squash. Bring to a simmer. Cook until the squash is tender. Remove the squash cubes with a slotted spoon and puree them in a blender. Return the squash to the saucepan and stir well. Season with salt, pepper, and nutmeg.
  2. Next make the red bell pepper soup. Sauté the carrot, celery and onion in some olive oil for 10 minutes. Add the spices, herbs and potato and sauté for 10 minutes more. Use some brandy or dry vermouth to deglaze the pan. Add the tomato and pepper and sauté for 3 or 4 minutes. Add the broth mixture and bring to a boil simmer for a few minutes until everything is soft. Blend the soup until it is very smooth, then return it to the pan and add balsamic vinegar and fruit juice to taste. Add the sour cream and whisk well. Add salt and pepper to taste.
  3. When both soups are ready, it is time to create the yin yang effect! This is easier than it looks if you have some help! While one person slowly ladles both soups on the plate, the other person twists the plate slightly. Alternatively, you can make a stripe using aluminum foil and pour the soup either side of it. Remove the foil and the soup should stay on its own side of the bowl. Serve hot with some fresh, warm crusty bread and butter.

Photo Description:

This is such a classy soup and if you cannot decide whether to make an acorn squash soup or a red pepper soup this might be the answer to your dilemma because it is a wonderful combination of two excellent soups sharing one bowl! Featuring plenty of delicious vegetables, as well as herbs, spices, cream and more, this bowlful of elegance is sure to be a delight to your dinner guests. It will be the talking point of the whole evening. The flavors contrast between the two soups and besides that, the presentation is, as you can see from the picture, really stunning.

 


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.


Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.


In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.


Thanks for visiting,


Christine

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