Sunnys Summer Red Soup Recipes

SUMMER SQUASH SOUP

Steps:

• In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

SUNNY'S RED FIRE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• On a large baking sheet with sides, add the jalapenos, serranos, bell peppers, onions and tomatoes. Place the garlic under the cavities of the peppers to shield them from direct heat. Roast in the oven for 15 to 20 minutes.
• In a medium pot set over high heat, add the vegetables from the roasting pan, the vinegar, and enough water to just cover the vegetables. Bring to a hard boil, and boil until the liquid is reduced by half, 15 to 20 minutes.
• Remove the pepper stems from the pot. Pour the remaining vegetables and liquid from the pot to a blender, and blend until smooth. Wet a paper towel with water and squeeze out as much water as possible. Line the bottom of a fine mesh sieve with the paper towel in one layer. Place the sieve over a large bowl. Pour in the puree from the blender and let the puree slowly drip into the bowl beneath, about 30 minutes.
• Discard any remaining pulp. Add the sugar and stir. Taste the hot sauce and add salt, if needed. Refrigerate for up to 2 weeks.

SUMMER SQUASH SOUP

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.