Comments on: Red Pepper Soup with Roasted Spaghetti Squash

By: roni

roni — Mon, 11 Mar 2013 15:46:15 +0000

I do now! I also started just roasting them whole…. link to greenlitebites.com

By: Sarah

Sarah — Sat, 09 Mar 2013 03:49:04 +0000

Hey! Did you know to soften the spaghetti squash, you can first microwave it so its easier to cut? That’s what I do! Four minutes in the microwave and you’re able to cut through it much easier.

By: Cindy

Cindy — Sun, 24 Feb 2013 10:14:28 +0000

I meant to say SPAGHETTI squash …. I had butternut on the brain because I made Butternut soup last week. I have several spaghetti squash that need my attention today .

Thanks again

By: Cindy

Cindy — Sun, 24 Feb 2013 10:09:25 +0000

Sounds so good .. I am going to try it today. I have had a. Couple of butternut squash laying around that I need to do something with. Today is going to be cold and rainy .. Good day for soup. Thanks for your recipe .

By: christina

christina — Mon, 06 Feb 2012 17:40:09 +0000

I just made this for the 3rd or 4th time… LOVE IT! This time was my favorite though. The only thing I did differently was I put the cut up peppers and a purple onion in the oven to roast – once tender and slightly browned I put them in the pot of simmering broth and carrots for another 10 min or so then added the tomatoe sauce and seasoning for another 10 min or so. IT WAS SOOOOO GOOD!

By: Michelle

Michelle — Thu, 12 Jan 2012 20:20:07 +0000

Hi Roni! I love this idea! I roast my peppers in a hot oven, about 425 til they are tender, put in a baggie to sweat and remove the skin under cold running water once they cool-use in salads, etc….
Can’t wait to try this soup!

By: christina

christina — Sat, 10 Dec 2011 19:16:00 +0000

OMG this was SOOOO good! I added some red pepper flakes at the end for some heat but otherwise stuck to the recipe. Its definately a keeper! Next time I may try to roast the peppers and the garlic though.

By: Jenn@slim-shoppin

Jenn@slim-shoppin — Sat, 12 Nov 2011 17:04:57 +0000

Looks great Roni! I too have been buying those baby peppers (red, yellow, green) from Aldi. It has like 50 baby peppers in it.

One thing I make is salsa to use them up. On a cookie sheet throw the whole peppers, a white onion (with the skin on), a poblano pepper, garlic (with the skins still on).

Preheat the oven to 375 and roast these for about 20 minutes. Take the cookie sheet out of the oven and then take the stems off, remove the seeds from the peppers and remove the skins from the garlic and onion. Throw it all in a blender and blend until your desired consistency and you have a great salsa. If there are any leftovers I’ll make salsa chicken, just cook chicken in the salsa and serve over brown rice and a sprinkle of cheese.

By: Cat @ Breakfast to Bed

Cat @ Breakfast to Bed — Sat, 12 Nov 2011 15:49:07 +0000

That came out sounding like an insult and it was meant to be a comparison that my son isn’t adventurous unless it’s soup. It looks amazing!

By: Cat @ Breakfast to Bed

Cat @ Breakfast to Bed — Sat, 12 Nov 2011 15:45:11 +0000

That looks perfect for my son who will eat anything if you call it soup.

By: Laura

Laura — Fri, 11 Nov 2011 17:46:35 +0000

I roast my peppers in the oven. I set the broiler on high and either roast the peppers whole, turning every 5 or 7 minutes )or cut in half and broil, cut side down about 10 or so minutes) until skin is charred.

I have never used plastic bags. Instead, I just let it sit on the counter and wait for the peppers to cool. The skins come off quite easily.

By: Karina

Karina — Thu, 10 Nov 2011 17:50:55 +0000

when i roast my spaghetti squash i wait until after it bakes to cut it in half and scoop out the gunk and then the good stuff. saves on the pain of cutting open the tough uncooked squash!

By: Carolynne

Carolynne — Thu, 10 Nov 2011 03:51:30 +0000

I made this for supper tonight. I changed up the spices because I HATE fennel seeds, but it was delicious!! The spaghetti squash was the PERFECT addition to the soup. Loved, loved, loved it!!

By: Paula

Paula — Wed, 09 Nov 2011 02:20:52 +0000

My grocery has had red peppers on sale for 2 weeks also. I bought a bunch and diced them up and froze them. I put them in at least one dish a week. This soup recipe looks so good and a great way to use up the few I still have in the fridge. Thanks for sharing.

By: Julie

Julie — Tue, 08 Nov 2011 23:12:49 +0000

Roni,
This looks fantastic!! So, after seeing this post, I immediately added spaghetti squash to my grocery list for the weekend! haha I will TOTALLY try this :)

Thank you :)

By: Lindsey

Lindsey — Tue, 08 Nov 2011 22:29:54 +0000

Oh. My. Word.

I used to LOVE V8′s sweet red pepper soup, but my Target no longer carries it. This looks SO good. So, so, so good.

I know what I’m trying next week. Thank you, Roni!

By: Jan

Jan — Tue, 08 Nov 2011 21:14:41 +0000

Looks really good. I throw peppers in with my other roasting veggies all the time. No need for all that extra work as far as I am concerned.

By: roni

roni — Tue, 08 Nov 2011 14:20:07 +0000

lol didn’t think of it that way.

I just couldn’t deal with waiting for 2 things to roast I guess. Plus all pepper roasting techniques I found required open flame, plastic baggies and and skinning. Just not a fan. I’ll give it a try one day but Sunday I was not in the mood. ;)

By: Leanne

Leanne — Tue, 08 Nov 2011 14:05:20 +0000

You crack me up! You’ll roast the squash but not the peppers. What have you got against the poor peppers?! :-P

By: Kim F

Kim F — Tue, 08 Nov 2011 11:48:52 +0000

Looks AMAZING! This is definately going in my fall line up!