Roasted Butternut Squash & Red Pepper Soup

 

This is a classic favorite of ours. I was first inspired to make this soup when I used to buy tinned soup… yes, I really did use to buy tinned soup. Baxter’s did a nice butternut squash & red pepper and a really delicious Cullen skink.

How hard can making butternut squash and red pepper soup be? To enhance the flavor of the vegetables, I roasted them until they are caramelized in spots. Then you simply liquidize everything together – easy-peasy. I used to make huge batches of this soup, and freeze it into portions for evenings when I’m too lazy to cook. 

I like to top the soup with the crunchy, roasted seeds from the squash, by rinsing and tossing them in Cajun spice and roasting them for 25-30 minutes, or until crisp.

The soup is rich, thick and luscious. There is a slight sweetness from the butternut squash and red peppers, which is married well with the smoky undertones from the roasting of the vegetables. It’s very hearty and goes exceptionally well with focaccia or a hunk of crusty bread. 

 

ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP

Serves 2-4, 1.5 l, 1 ¾ qt

 

Ingredients

  • 2 t oil
  • 600 g (1 ⅓ lb) prepared butternut squash, cut into chunks
  • 2-3 medium red peppers, de-stalked, deseeded, cut into chunks
  • 1 small onion, peeled and cut into chunks
  • 3-4 garlic cloves, peeled but kept whole
  • 2 t sugar
  • 1 ½ t better than bouillon* chicken/vegetable stock base
  • 2 t paprika
  • ½ t chili flakes
  • 4 c water
  • Salt and pepper to taste

* Better than bouillon is a concentrated paste, which you add water to, to make a stock. If this is not available, use stock cubes or ready-made stock instead of water in 3. 

 

Method

1. Preheat the oven to 200°C/400°F.

2. In a large bowl, toss the butternut squash, peppers, onion and garlic with the oil to coat evenly. Pour the mix onto a large baking tray (pan) lined with parchment/silicone. Roast for 45-60 minutes or until caramelized in spots and tender.

3. Place the roasted vegetables into a large saucepan. Add the stock paste/cube, paprika, chili flakes and water. Blitz the soup until smooth using a hand-blender (immersion liquidizer). Taste and adjust the seasoning to your liking. Add more water if you require a thinner soup. Serve warm, enjoy!

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