Butternut Squash and Red Pepper Soup Recipe

Preheat the oven to 400°F (200°C).

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.

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.

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.

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.

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.

Serve hot and enjoy!