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Roasted Butternut squash & Red Pepper soup

Butternut Squash and Red Pepper Soup

This roasted red pepper and butternut squash soup is so creamy and decadent. It's filled with such simple ingredients cooked in a way to bring out the best flavors in this creamy soup.
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Prep Time 15 minutes
Cook Time 50 minutes
Course Appetizer, Lunch
Cuisine American
Servings 4 servings
Calories 100 kcal

Equipment

  • 1 Dutch Oven or Deep Skillet
  • 1 Immersion Blender or Food Processor

Ingredients
  

  • 1 whole Butternut Squash medium size
  • 3 whole Red Peppers pointed
  • 1/2 Yellow Onion
  • 3 cloves Garlic Roasted
  • 1 cube Chicken bouillon
  • 3 cups Water
  • 1/3 cup Coconut milk optional
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1 tbsp Olive oil

Optional Toppings

  • 1 tbsp Pepitas
  • 1 tbsp Coconut milk
  • 1/4 tsp Basil
  • 1/4 tsp Red pepper flakes
  • Croutons

Instructions
 

Roasting Vegetables

  • Preheat the oven to 400 degrees. While the oven is pre-heating, prep all of your main vegetables. 
  • Cut the butternut squash in half and place on a large baking sheet. Next, dice the onion into large chunks as well as the red peppers. Place these alongside the butternut squash. Next peel the garlic cloves and place on the baking sheet along with the other vegetables. 
  • Season all of the vegetables with a drizzle of olive oil and salt and pepper. Prior to putting the baking sheet in the oven, cover the garlic cloves with some foil to prevent them from burning. 
  • Roast the vegetables for approximately 30 minutes. At this point, remove the onion and the red peppers from the baking tray. Return the squash and garlic to finish roasting for another 20 minutes or until the squash is fork tender.
  • Once done, remove from the oven and allow to cool so that you are able to handle the squash. Remove the skin from the squash and dice the squash into 1 inch chunks. 

Roasted Red Pepper and Butternut Squash Soup

  • Heat a large dutch oven or deep skillet to medium heat and add the roasted squash, roasted red peppers, garlic and onion.
  • Next add 3 cups of water and 1 chicken bouillon cube and bring to a slow simmer. 
  • After the liquid comes to a simmer, remove from the heat and with an immersion blender, blend the vegetables plus chicken stock until it is creamy and smooth.
  • When the mixture is smooth, add the creamy coconut milk and stir to combine. 

Notes

Calories based on an approximate 1 cup serving
Keyword #butternut squash soup, soups