Description
This creamy roasted butternut squash and red pepper soup offers a cozy blend of sweet and smoky flavors, combining tender roasted vegetables with warming spices and a touch of rich cream. It's perfect for a comforting starter or light meal during cooler months.
Ingredients
Vegetables
- 3-4 lb butternut squash, halved and seeds removed
- 2 large bell peppers, deseeded and cut into 1-inch strips
- 1 medium yellow onion, peeled and quartered
- 1 head garlic, top cut off
Seasoning and liquids
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- ¼ teaspoon crushed red pepper
- 3 cups vegetable or chicken stock
- ½ cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prepare for roasting.
- Prepare the vegetables: Cut the butternut squash in half and scoop out the seeds and pulp. Place the squash cut side up on the prepared sheet pan. Add deseeded and sliced bell peppers and quartered onion to the pan.
- Add the garlic and season: Cut the top off the garlic head and add it to the pan. Drizzle olive oil evenly over all vegetables, then season with salt and pepper. Flip the squash halves over so the cut side is down.
- Roast the vegetables: Bake in the preheated oven for 45-55 minutes, stirring the vegetables halfway through the cooking time. The vegetables are ready when you can easily pierce the squash with a paring knife.
- Cool and prep for blending: Remove the vegetables from the oven and set aside until cool enough to handle. Peel the skin off the roasted squash and add the flesh into a high-powered blender.
- Add remaining ingredients to blender: Squeeze the roasted garlic cloves from their skins into the blender. Add the roasted peppers, onions, paprika, crushed red pepper, and the stock. Blend everything until smooth.
- Heat the soup: Transfer the blended soup to a large pot and cook over medium heat, stirring occasionally, until warmed through.
- Finish and serve: Stir in the heavy cream to add richness. Serve immediately while hot.
Notes
- Use vegetable stock for vegetarian or vegan variations and substitute heavy cream with coconut milk to keep it vegan.
- Adjust the spiciness by varying the amount of crushed red pepper.
- Removing the squash skin is easier after roasting since it softens considerably.
- To make the soup smoother, strain it after blending if desired.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
