How To Make Butternut Squash and Red Pepper Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 butternut squash, peeled and cubed
- 2 red bell peppers, seeded and chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cubed butternut squash and chopped red peppers on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 25-30 minutes, or until the vegetables are softened and slightly caramelized.
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the roasted butternut squash, red peppers, vegetable broth, dried thyme, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Use an immersion blender or transfer the mixture to a blender to puree until smooth. If using a blender, be sure to vent the lid to release heat. Be careful when blending hot liquids.
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Season the soup with salt and pepper to taste. If desired, garnish with a drizzle of olive oil, a sprinkle of dried thyme, or a dollop of Greek yogurt.
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Serve hot and enjoy!
Nutrition
- Calories : 180kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 900mg
- Total Carbohydrates : 33g
- Dietary Fiber : 8g
- Sugar : 10g
- Protein : 3g
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