Roasted Red Pepper and Butternut Squash Soup

Roasted Red Pepper and Butternut Squash Soup

A velvety blend of roasted butternut squash and red peppers creating a comforting and delicious soup perfect for cooler months.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups roasted red peppers (jarred or homemade)
2 cups butternut squash, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
to taste salt
to taste pepper

Optional Toppings

to taste fresh basil
to taste cream
to taste croutons

Method

Preparation

Peel and cube the butternut squash. Chop the onion and mince the garlic.

Cooking

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the cubed butternut squash and the vegetable broth. Raise the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat to a simmer and cook until the butternut squash is tender, about 20 minutes.
After the squash is tender, add the roasted red peppers to the pot. Using an immersion blender, puree the soup until smooth.
If using a regular blender, carefully transfer the soup in batches and blend until smooth.
Season the soup with salt and pepper to taste. Serve in bowls and add your choice of toppings.

Notes

For extra depth, consider adding a touch of nutmeg or cumin. Ensure the squash is tender but not mushy for the best texture. Be careful when blending to avoid spills.