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
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
