Easy Roasted Red Pepper and Butternut Squash Soup
Nothing says fall like butternut squash and red pepper soup and you'll be shocked at how quickly this dish comes together!
Ingredients
- 4 cups squash Butternut Squash diced in ½ inch cubes
- 2 Red bell pepper halved and seeded
- 2 cloves garlic peeled
- 2 tablespoon olive oil
- Black pepper and sea salt to taste
- 2 ½ cups Chicken stock or vegetable broth to make it vegetarian!
- 1 cup Heavy Cream plus more for garnish
- ½ teaspoon Red Pepper flakes
- 1 teaspoon Lemon zest
- 1 teaspoon thyme
- 1 bay leaf
- ½ teaspoon coriander
- Pumpkin seeds, roasted optional, for garnish
Instructions
- Preheat oven to 400.
- Toss squash, bell pepper, and garlic in olive oil and season generously with salt and pepper. Cover a baking sheet with parchment paper and arrange vegetables in a single layer, being sure to put the pepper cut side down. Roast 25 minutes, or until squash is tender and bell pepper begins to char.
- Transfer to pot over medium high heat. Add chicken stock and blend with immersion blender until smooth.
- Add remaining ingredients and let simmer 20 minutes, stirring occasionally. Taste and add salt and pepper if needed. Remove bay leaf before serving. Garnish with a drizzle of heavy cream and a sprinkle of roasted pumpkin seeds for a crunch.
Notes
- To make this recipe vegetarian, you can substitute the chicken stock with vegetable broth or vegetable stock.
- To make this recipe vegan and/or dairy-free, substitute the cream with coconut milk to achieve the same creamy texture.
Tried this recipe?Let us know how it was!