Butternut Squash Soup with Roasted Red Pepper

From the simple preparation to the over-the-top delicious flavor, it’s a new go-to for holiday dinners.


Cashews Butternut squash Red bell peppers Olive oil Sea salt

Black pepper Yellow onion Garlic Vegetable broth Cayenne pepper

Soak cashews in hot water for at least 30 minutes. Add cubed butternut squash and chopped red pepper to the baking sheet. Drizzle with olive oil, and season with salt and pepper.


Heat a large soup pot over medium heat. Add olive oil, onions, and garlic. Saute until softened, about 10 minutes.


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. 


Add half of the soup mixture and the cashews to a blender, and process until very smooth and creamy.


Season the soup with cayenne pepper, and additional salt and pepper, to taste.


The perfect blend of sweet roasted squash and smokey roasted red peppers. This slightly spicy, slightly sweet soup is the perfect cozy bowl this winter.