Butternut Squash and Roasted Red Pepper Soup

Butternut Squash and Roasted Red Pepper Soup
Servings: 4

1 tablespoon olive oil
1 white onion, diced
1 butternut squash, or any other winter squash, about 2 1/2 pounds total, peeled, de-seeded, and cut into 1-inch chunks
3-4 cups vegetable broth, depending on how thick you like your soup
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
2 red peppers
Salt and pepper, to taste
1/4 cup plain yogurt
Feta or goat cheese, for topping

In large soup pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add squash, vegetable broth, cumin, paprika, and chili powder, and allow to simmer for about 40 minutes, or until squash is tender.  

Meanwhile, make the roasted red peppers. Preheat the broiler and line a baking sheet with foil. Place washed peppers on baking sheet. Place peppers in oven, keeping an eye on them, until the skin turns black.

Using tongs, turn the peppers one quarter and repeat. Do this until the entire red pepper is charred.  

Once finished, place peppers in a Ziploc or paper bag and seal tightly. Once the peppers have cooled (about 15 minutes), the skin should peel right off. After peeling, slice peppers open and remove seeds.  

Once the squash is tender, add the red peppers to the soup. Using an immersion blender, puree until well blended and smooth. Add yogurt and stir well to combine. Add salt and pepper, to taste. Let soup heat on stove about 5 more minutes. Top with crumbled goat cheese or feta and enjoy!  

From Taylor Kadlec of GreensnChocolate.com


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