Print

Roasted Red Pepper and Butternut Squash Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

This Roasted Red Pepper and Butternut Squash Soup is a deliciously smooth and comforting soup, combining the natural sweetness of roasted butternut squash and red bell peppers. Perfect for cozy meals, it's easy to make, nourishing, and full of vibrant flavors.

Ingredients

Vegetables

  • 1 large butternut squash, peeled and cubed
  • 2 large red bell peppers, roasted and peeled
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Liquids

  • 4 cups vegetable or chicken broth

Others

  • 1 teaspoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare the Vegetables: Peel and cube the butternut squash. Cut the red bell peppers in half and remove the seeds.
  3. Roast the Vegetables: Place the cubed butternut squash and red bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 25-30 minutes or until they are tender and slightly caramelized.
  4. Sauté the Onion and Garlic: While the vegetables are roasting, heat a teaspoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional one minute to release its aroma.
  5. Combine Ingredients: Once the butternut squash and red peppers are roasted and cooled slightly, add them to the pot with the sautéed onion and garlic. Pour in the 4 cups of vegetable or chicken broth and bring the mixture to a gentle simmer.
  6. Blend the Soup: After simmering for about 10 minutes to meld flavors, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. Be cautious when blending hot liquids.
  7. Season: Taste the soup and season with salt and pepper according to your preference. If the soup is too thick, add extra broth to achieve the desired consistency.
  8. Serve: Ladle the warm soup into bowls and, if desired, garnish with a drizzle of olive oil or a sprinkle of fresh herbs like parsley or thyme for added flavor and presentation.

Notes

  • Roasting the vegetables enhances their natural sweetness and adds depth to the soup's flavor.
  • You can substitute vegetable broth for chicken broth to keep the soup vegetarian.
  • If you don't have an immersion blender, a countertop blender works great but be careful with hot liquid spills.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Adjust the seasoning gradually and add more broth if you prefer a thinner soup.

Find it online: https://miracooking.com/roasted-red-pepper-and-butternut-squash-soup-recipe/