Roasted Red Pepper & Butternut Squash Soup

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This flavourful soup is a welcome addition to your Fall Soup Lineup.  It can be made with Chicken Stock or Veggie Stock (if you have any Vegetarians in the family like I do).

Serve with a crusty baguette and side salad and you have got yourself a wholesome meal the family will love.

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Ingredients

2 Butternut Squash (on the small to medium size)
3 Red Bell Peppers
4 Cups LOW-Sodium Vegetable Broth (even better, make your own, its sodium free)
1/2 tsp Nutmeg (or more to taste)
Fresh cracked pepper to taste

Directions

Slice the squashes in half (lengthwise) and place upside down on a deep cookie sheet lined with foil and sprayed with non-stick spray pour in enough water to come almost halfway up the sides of the squash. Roast for about 45 minutes at 375F or until tender (poke with a knife, if flesh is soft, it’s done).

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Remove squash to a cutting board and let cool about 30 minutes.

While the squash are cooling, place the 3 peppers onto the same cookie sheet and roast about 45-50 minutes until starting to blacken and they are collapsing, turning often.

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Remove and let cool about 30 minutes. 

Remove seeds and surrounding stringy pulp from the squashes, scoop out the flesh making sure to get as much as possible. Place in a large bowl. When peppers have cooled, remove skins, seeds and inside membranes, chop roughly and place into the bowl with the squash. 

Prepare 4 cups vegetable broth and pour 2 cups into pepper/squash mixture, using a stick blender (or a food processor), thoroughly blend until smooth. 

Add another cup of broth and keep blending until well-pureed. Add the final amount of broth and the nutmeg and fresh cracked pepper (to taste) and blend until smooth. Depending on your preference, you can add a bit more broth to make it thinner, but I like my soups thick and hearty.  Place soup in a pot and simmer until hot – serve with a dollop of fat-free sour cream (if desired) 

Makes about 8 cups. Freezes well, thaw in fridge overnight and mix well, you may need a little water to get it back to the consistency it was prior to freezing. 

Enjoy! 

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