This roasted butternut squash and pepper soup is perfect for Spring and Autumn. Easy to make, full of flavour and filling, it's ideal for chillier days. Roasting the vegetables really brings out the flavour. Ingredients & Substitutions Butternut squash: The chopped butternut squash is the star ingredient of this soup. Buy pre-chopped, or chop your own using a whole butternut squash. Roasted red peppers: Jarred roasted red peppers are a great shortcut ingredient. They have tons of flavor but save you time by not having to roast them yourself first.
Slimming World Syn Free Butternut & Red Pepper Soup Tastefully Vikkie
This easy Butternut Squash & Red Pepper soup is creamy, comforting and packed full of flavor. It's also gluten free, dairy free, vegetarian, and vegan. As the weather starts to turn and the days become colder, my squash and red pepper soup is the perfect winter warmer dish. A quick and easy dinner This Roasted Butternut Squash and Red Pepper Soup is a great quick and easy dinner option for when time is tight but you still want to eat well. All you need to do is roast chunks of butternut squash and red pepper in a hot oven. Mean while fry up some onions and garlic. Prep butternut squash, bell peppers and onion as noted. Place on lined baking sheet. Drizzle veggie mixture with avocado oil and season with salt and pepper. Place in the oven to roast for about 20-25 minutes, until squash is tender and bell peppers start to blister. Be careful not to burn the veggie. What Makes This Recipe Great Roasted butternut squash, red peppers, onion, and garlic blended with cinnamon, paprika, and red pepper flakes and balanced with creamy coconut milk. A smooth, velvety soup that pairs perfectly with a number of main dishes, or can be served on its own.
Butternut Squash and Red Pepper Soup Eat Love Eat
You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. 📋 Ingredients 📖 Customizations 🔪 How do I make butternut squash and red pepper soup? 👩🍳 Expert tips 🍲 How to make this for meal prep 💭 Recipe FAQs 🥗 Related recipes 📖 Recipe 💬 Comments ⭐ Why you'll love this recipe Here are some reasons why you need this butternut squash and red pepper soup recipe in your life: See directions below. Yellow onion - Butternut squash and onion combine for a perfect savory flavor. We like using yellow onion or sweet onion. Garlic - We love cooking with garlic and this soup wouldn't be delicious without it. Jalapeño & serrano peppers - We love the kick of heat the serrano pepper adds to this recipe. Leek Sage Garlic Extra virgin olive oil Smoked paprika Salt and pepper Crushed red pepper flakes Vegetable broth Coconut milk Corn (optional) Ham (optional) How to make this butternut squash red pepper soup: Step 1: Cut up your butternut squash, peppers, carrots, onion and leek.
Vegan Butternut Squash Soup Roasted and Delicious! Loving It Vegan
Chop the sage and rosemary. In a medium sized pot, melt the butter and oil together over medium heat. Cook the shallots and garlic in the mixture with a little salt and pepper until soft for 2 minutes. Add the sage, rosemary and butternut squash. Cook another 1-2 minutes. Add the stock. Season with a little salt and pepper and stir in the cayenne. Step One: Preheat the oven to 400 degrees Fahrenheit. Add the chopped butternut, red peppers, onion, garlic, and thyme to baking sheet. Drizzle with olive oil and toss to coat. Step Two: Roast the veggies until fork tender with some browning on the edges - about 40-45 minutes.
Step 3: Heat a large soup pot over medium heat.Add olive oil, onions, and garlic. Saute until softened, about 10 minutes. Step 4: Add the roasted butternut squash and red peppers to the soup pot, along with the vegetable broth.Bring to a simmer and allow to cook for about 10 minutes. Preheat oven to 425 F. Cut butternut squash into 1-inch cubes. Quarter and seed two red bell peppers. Roughly chop red onion. Place the butternut squash, red pepper, onion, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper.
Roasted Red Pepper and Butternut Squash Soup
How to Make Butternut Squash and Red Pepper Soup: Watch the full recipe video and subscribe for new recipe videos every week. Here are the Step by Step Instructions for this Butternut Squash Soup. Step 1: Preheat the oven to 400 degrees. Using a sharp knife, carefully slice through the center of the squash lengthwise. Remove and discard the seeds. Instructions. Heat the oil in a large pot or Dutch oven to medium heat. Add the chopped squash, onion, peppers, and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize at the bottom of the pot.
