Roasted Butternut Squash and Red Pepper Soup Recipe

As the seasons change and the chill of autumn sets in, there’s nothing quite as comforting as a warm, hearty soup. This Roasted Butternut Squash and Red Pepper Soup embodies the flavors of the season with its rich, velvety texture and a delightful blend of sweetness and smokiness. Perfect for a cozy dinner or an appetizer for a special gathering, this recipe is sure to become a staple in your kitchen.

Ingredients

To prepare this delicious soup, you’ll need the following ingredients:

• 1 medium butternut squash, peeled and diced
• 2 large red bell peppers, halved and seeded
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh herbs (like thyme or parsley) for garnish
• Optional: A splash of cream or coconut milk for added creaminess

Instructions

Step 1: Roasting the Vegetables

1. Preheat Your Oven
   Preheat your oven to 400°F (200°C). This will prepare your cooking space for roasting the vegetables perfectly.

2. Prepare the Vegetables
   In a large bowl, combine the diced butternut squash, halved red peppers, and chopped onion. Add the minced garlic, olive oil, cumin, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well-coated.

3. Roast the Vegetables
   Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the butternut squash is tender and the red peppers are slightly caramelized. Stir halfway through to ensure even roasting.

Step 2: Blending the Soup

4. Add Broth and Cook
   Once roasted, transfer the vegetables into a large pot. Pour in the vegetable broth and bring to a gentle simmer over medium heat. Allow it to simmer for about 10 minutes to meld the flavors together.

5. Blend the Soup
   Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunky texture, blend only half of the soup. Alternatively, you can transfer the soup in batches to a countertop blender, but be cautious with hot liquid.

Step 3: Final Touches

6. Adjust the Consistency
   If the soup is too thick for your liking, stir in a little more broth or water until you reach your desired consistency. If you’d like to add a touch of creaminess, mix in a splash of cream or coconut milk at this stage.

7. Season to Taste
   Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or spices as desired.

Step 4: Serve

8. Garnish and Enjoy
   Ladle the soup into bowls and garnish with fresh herbs. Serve immediately, perhaps alongside a slice of crusty bread or a light salad for a satisfying meal.

Conclusion

This Roasted Butternut Squash and Red Pepper Soup is not just a dish; it’s an experience that brings warmth and joy. With its vibrant colors and delicious flavors, it’s perfect for gatherings or a quiet evening at home. Try this recipe today, and savor the essence of autumn in every comforting spoonful! Enjoy! 🍂🎃