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Roasted Red Pepper Purée

4.6

(18)

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

Recipe information

  • Yield

    Makes about 3/4 cup

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

Preparation

  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.)

Nutrition Per Serving

Per tablespoon: calories
15; total fat
1 g; saturated fat
0; cholesterol
0; fiber
0
#### Nutritional analysis provided by Bon Appétit
TagsSauceCondimentDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyMake Ahead5 Ingredients or FewerNo-CookFood ProcessorBon Appétit
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