Butternut Squash Red Pepper Soup
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. Keep it simple as a dinner starter, or load it with bacon and herbs for a more substantial meal.
Servings: 8 cups
Calories: 142kcal
Equipment
- Sharp European Induction Cooktop
Ingredients
- 1/2 cup cashews raw, (or sub 1/4 cup heavy cream, added after pureeing soup)
- 1 butternut squash peeled, de-seeded, and cubed (about 3 pounds)
- 2 red bell peppers chopped
- 2 tablespoons olive oil divided
- 1 teaspoon sea salt plus more to season to taste
- black pepper to taste
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 1/4 teaspoon cayenne pepper
Toppings
- bacon chopped, optional
- green onions chopped, optional
- cilantro chopped, optional
- fried sage optional
- hot sauce or red pepper flakes, optional
Instructions
- Preheat oven to 400º F. Line a large baking pan with parchment paper and set aside.
- Soak cashews in hot water for at least 30 minutes. Alternatively, soak them overnight in cold water. (skip this step if subbing heavy cream)
- Add cubed butternut squash and chopped red pepper to the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss the vegetables to evenly coat. Roast vegetables for 30 minutes, until softened and lightly charred.
- 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. If using an immersion blender, do not use cashews. They will not blend into a cream. See notes for substitions. Repeat with the remaining soup mixture, and return the pureed soup to the pot.
- Season the soup with cayenne pepper, and additional salt and pepper, to taste.
- Garnish the soup simply with red pepper flakes, or dress it up with bacon, green onions, crispy sage, or hot sauce, as desired.
Video
Nutrition
Calories: 142kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 768mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11174IU | Vitamin C: 60mg | Calcium: 58mg | Iron: 1mg