This healthy and comforting Butternut Squash and Roasted Red Pepper Soup is creamy, flavorful and just perfect to warm up. Top with crumbled goat cheese or feta and enjoy!
Yep, that’s right. Two soup recipes in a row! But ’tis the season for soups and stews and chili’s. Well, it would be if even if the weather would start acting like it’s October. Now, I’m not saying that I want it to be cold cold, but I feel like I’m seriously missing out on my favorite season of the year. You know, the one with brisk mornings, chilly nights, and beautiful afternoons where you are comfortable walking around in jeans and a sweater. Also the season when winter squash is in abundance and a big bowl of soup is the perfect dinner to warm you up.
Butternut Squash and Roasted Red Pepper Soup
So whenever that season starts acting like it’s supposed to, you will have a delicious, unique, and healthy soup to whip up! That’s this one, if you haven’t caught on. This soup is creamy without the cream, full of flavor with minimal ingredients, and filling without the calories! Win, win, win!
By the way, I hope you like squash. I have 2 big reusable bags worth of various shapes, sizes, and varieties of winter squash from my CSA. I’m pretty sure I will have squash coming out of my ears pretty soon. So far I have been baking, pureeing, and freezing it in batches and I also made this super yummy butternut squash and roasted red pepper soup. Any other squash ideas are welcome! Please and thank you.
- 1 white onion diced
- 1 tbsp olive oil
- 1 butternut squash or any other winter squash, about 2 1/2 lbs total, peeled, de-seeded, and cut into 1" chunks
- about 3 cups vegetable broth you can add more or less depending on thin/thick you want the soup
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 2 red peppers
- salt and pepper to taste
- 1/4-1/2 cup plain yogurt optional
- feta or goat cheese for topping
- In large soup pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add squash, vegetable broth, cumin, paprika, and chili powder, and allow to simmer for about 40 minutes, or until squash is tender.
- Meanwhile, make the roasted red peppers. I do this on the broiler, although there are other methods such as on the gas stovetop.
- For the broiler method, preheat the broiler. Line a baking sheet with foil and place washed peppers on baking sheet. Place peppers in oven, keeping an eye on them, until the skin turns black.
- Using tongs, turn the peppers one quarter and repeat. Do this until the entire red pepper is charred.
- Once finished, place peppers in ziploc bag or paper bag and seal tightly. Once the peppers have cooled (about 15 minutes) they will be ready to peel and the skin should peel right off. Once peeled, slice peppers open, and remove seeds. They are now ready to be used.
- Once the squash is tender, add the red peppers to the soup. Using an immersion blender, puree until well blended and smooth. If added the yogurt, add now and stir well to combine. Add salt and pepper, to taste. Let soup heat on stove about 5 more minutes, then it's ready to eat. Top with crumbled goat cheese or feta. Enjoy!
P.S. Check out some other great butternut squash recipes and find more ideas in my Pinterest boards: