Description
A comforting and nutritious Roasted Butternut Squash and Red Pepper Soup, perfect for cool days.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 red bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: cream or coconut milk for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash, red pepper, onion, and garlic with olive oil in a large bowl. Season with salt and pepper.
- Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender or a countertop blender to puree the soup until smooth.
- Serve warm, drizzled with cream or coconut milk if desired.
Notes
For a spicy version, add a chopped jalapeño during roasting. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg