Name: Roasted Red Pepper Purée
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

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

#### Nutritional analysis provided by Bon Appétit

TagsSauce Condiment Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Make Ahead 5 Ingredients or Fewer No-Cook Food Processor Bon Appétit

Recipe notes

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