Ingredients

How to make it

  • Place the bacon in a small pot cook until fat is rendered.
  • Add the Eggplant and the squash and celery
  • PEPPERS:
  • In the mean time, rub the Anaheim peppers with olive oil and place in a small pan.
  • Roast under a broiler until charred.
  • Place peppers in a plastic bag and seal for ten minutes.
  • Remove peppers and peal off charred skin.
  • Slice peppers into ½ inch pieces and add to pot.
  • Add a ½ cup of your favorite soup pasta and cook until aldente
  • Serve immediately with crusty bread.
  • Enjoy!
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Reviews & Comments 6

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    " It was excellent "
    lanacountry ate it and said...
    55555 added to FFF :)
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    " It was excellent "
    fizzle3nat ate it and said...
    This looks fabulous! Back in my amateur cooking days, I tried (and failed) to cook some eggplant (I didn't know what I was doing) and I've never tried it since, although I've been meaning to. Maybe I will give eggplant a second chance with your recipe, which again, looks wonderful. Thanks for sharing! - Natalie
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  • elgab89 5 years ago
    Michael, I could cross Canada and USA driving (I am not a good driver) for a bowl of this soup!
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    " It was excellent "
    mystic_river1 ate it and said...
    Set a place for me!!
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    " It was excellent "
    chihuahua ate it and said...
    Sounds lovely. When's dinner?
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    " It was excellent "
    boofie ate it and said...
    Man I have to tell you, I love soup more than one woman probably should. This sounds like a great smokey twist to the regular squash soup. Part of me wants to puree it into the velvet I know it would be and garnish it with that rendered bacon, skippin the pasta. I think I might have to try it both ways ;) Thanks for another great recipe. You are turning into my token pepper man!
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